Chicken in Coconut Mango Verde Sauce
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 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 (i like chaokoh)
- 1 cup salsa verde (i like herdez in the jar)
- 1 cup roughly chopped mango
- 1 jalapeno, seeded deveined
- 3-5 tablespoons brown sugar**
- sriracha/asian hot chili sauce to taste (optional)
- Carbohydrate 2.87860884160786 g
- Cholesterol 72.5747792 mg
- Fat 11.284160122941 g
- Fiber 0.924122602927515 g
- Protein 24.1363426779649 g
- Saturated Fat 3.13551227209297 g
- Serving Size 1 1 serving (159g)
- Sodium 74.6927188921098 mg
- Sugar 1.95448623868034 g
- Trans Fat 1.00367916011829 g
- Calories 214 calories
A Taste of the Tropics: My Easy Chicken in Coconut Mango Verde Sauce
As a busy working mom, I'm always on the lookout for quick, healthy, and flavorful meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our house, a delicious blend of sweet, spicy, and savory that’s ready in under 30 minutes. Forget takeout – this is restaurant-quality flavor made effortlessly in your own kitchen.
The magic lies in the vibrant Coconut Mango Verde Sauce. The combination of creamy coconut milk, tangy salsa verde, and juicy mango creates a sauce that’s both incredibly rich and refreshingly bright. A touch of chili powder, cumin, and smoked paprika adds depth and warmth, while the jalapeno provides a subtle kick. I love that you can easily adjust the sweetness and spiciness to your liking – a little extra brown sugar for those who prefer a sweeter dish, or a dash of sriracha for those who like things a bit hotter. The lime juice adds a final layer of zesty freshness that perfectly balances the sweetness and spice.
What I appreciate most about this recipe is its versatility. The chicken cooks quickly, making it ideal for a weeknight dinner. It's also wonderfully adaptable. Feel free to experiment with different types of peppers – poblanos or Anaheim peppers would work beautifully. You can also add other vegetables like zucchini or corn for extra nutrients and texture. Serve it over rice, quinoa, or even cauliflower rice for a complete and satisfying meal.
Beyond the ease and deliciousness, this recipe embodies a sense of culinary adventure for me. It’s a reminder that even amidst the daily grind, we can create moments of culinary exploration and joy. The vibrant colors and flavors transport me, if only for a few moments, to a tropical paradise. The aroma alone is enough to lift my spirits and remind me of the simple pleasures in life. The satisfaction of creating something so delicious and nourishing from scratch is immeasurable. It’s not just a meal; it’s a small act of self-care and a testament to the power of simple ingredients transformed into something extraordinary.
This recipe is more than just a quick dinner; it's a celebration of fresh, vibrant flavors and a reminder that healthy eating doesn't have to be boring. It’s become a favorite in our home, and I'm confident it will become one of yours too. So, gather your ingredients, put on some music, and prepare to be amazed by the ease and deliciousness of this tropical-inspired dish. You deserve it!
Tips and Variations:
- For extra flavor: Marinate the chicken in the spices for at least 30 minutes before cooking.
- Make it a complete meal: Serve with your favorite sides, such as rice, quinoa, or a fresh salad.
- Add some crunch: Top with toasted slivered almonds or sesame seeds for added texture.
- Adjust the spice level: Add more or less jalapeno, or adjust the amount of sriracha to your liking.
- Make it ahead: The Coconut Mango Verde Sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers are great! This dish tastes even better the next day, making it perfect for meal prepping.
Beyond the Recipe:
This recipe has become more than just a meal; it's a symbol of my commitment to creating delicious and healthy food for my family. It represents the balance I strive for in my life – between the demands of work and the joys of home. The vibrant colors and flavors remind me of the importance of taking time to savor life’s simple pleasures. In the busy rush of everyday life, it’s easy to forget to appreciate the small things, the simple moments of connection and satisfaction. This recipe, with its bright and beautiful flavors, serves as a constant reminder to take a pause, breathe, and appreciate the simple joys of a well-cooked meal shared with loved ones.
I hope this recipe brings you as much joy as it brings to my family. Enjoy!
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.
