Chicken in Coconut Mango Verde Sauce

Chicken in Coconut Mango Verde Sauce: A Weeknight Winner

As a busy working mom, finding quick and delicious weeknight dinners is always a top priority. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household, and I'm excited to share it with you. It's surprisingly easy to make, bursting with vibrant flavors, and the whole family loves it. Forget takeout; this dish is both healthier and more satisfying.

The beauty of this recipe lies in its simplicity. The sauce is a blend of sweet mango, zesty lime, creamy coconut milk, and a hint of spice from the jalapeno. It’s a perfect balance of flavors that coats the chicken beautifully. I use pre-chopped mango to save time, but you can certainly chop your own if you prefer. The key is to let the flavors meld together—that's why I recommend blending the sauce ingredients ahead of time.

The chicken cooks quickly in a skillet, making it a perfect weeknight meal. I like to slice the chicken breasts against the grain for maximum tenderness. It cooks up perfectly with the bell peppers, creating a colorful and flavorful dish. The addition of brown sugar and Sriracha allows for customization to your preferred level of sweetness and spice. A squeeze of extra lime juice brightens up the flavors even more.

One of my favorite things about this dish is its versatility. You can easily adjust the spices to your liking. If you prefer a milder dish, reduce the jalapeno or omit the Sriracha altogether. Conversely, for those who like a kick, add a little more jalapeno or increase the amount of Sriracha. This adaptability makes it a perfect dish for any palate.

Serving this with rice is a classic combination, soaking up all the delicious sauce. However, it's equally delicious served with quinoa, couscous, or even alongside some roasted vegetables. The vibrant colors and exotic flavors make it a visually appealing dish, perfect for impressing guests or simply enjoying a satisfying meal with your family. The leftover sauce is also amazing as a marinade for chicken skewers or brushed on grilled fish!

Beyond its ease and deliciousness, this recipe also offers a healthy and balanced meal. The chicken is a great source of protein, while the mango and vegetables provide essential vitamins and nutrients. It’s a guilt-free indulgence that's both satisfying and nutritious.

So, the next time you're looking for a quick, flavorful, and healthy weeknight dinner, give this Chicken in Coconut Mango Verde Sauce a try. I’m confident it will become a new family favorite. The combination of sweet, savory, and spicy creates a symphony of taste that's truly unforgettable. And remember, don't be afraid to experiment with the spices to create your own perfect version of this delightful dish. Enjoy!

Ingredients:

• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 tablespoons lime juice
• cilantro
• 1/2 teaspoon smoked paprika
• 1 1/2 pounds chicken breasts cut into 1/8" slices against the grain
• 1 red bell pepper sliced then chopped into 2" pieces
• 1 green bell pepper sliced then chopped into 2" pieces
• 1 13.5 oz. can coconut milk
• 1 cup salsa verde
• 1 cup roughly chopped mango
• 1 jalapeno, seeded and deveined
• 3-5 tablespoons brown sugar
• Sriracha/Asian hot chili sauce to taste (optional)

Step-by-step

• Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
• Heat oil over medium high heat in large nonstick skillet until very hot.
• Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
• Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through.
• Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier.
• Garnish with optional fresh cilantro.
• Serve with rice.