Chicken in Coconut Mango Verde Sauce

Chicken in Coconut Mango Verde Sauce: A Weeknight Delight

As a busy working mom, I'm always on the lookout for quick and healthy recipes that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our weeknight dinner rotation. It's flavorful, vibrant, and surprisingly easy to make, even on those days when time is tight.

The beauty of this dish lies in its simplicity. The sauce itself is a delightful blend of creamy coconut milk, tangy salsa verde, and sweet mango. The combination is unbelievably delicious! The slight spice from the jalapeno adds a kick that isn't overwhelming, making it perfect for even picky eaters. I usually adjust the amount of brown sugar and sriracha depending on my family's preferences that day – sometimes we want it a little sweeter, other times a little spicier.

I love using boneless, skinless chicken breasts because they cook quickly and evenly. Cutting them against the grain ensures that the chicken remains tender and juicy, even after cooking. I typically buy pre-cut bell peppers to save even more time, but chopping them yourself is fine too. And don't be afraid to experiment with the salsa verde – you can use your favorite brand or even make your own.

The whole cooking process takes less than 30 minutes, which is a huge win in my book. While the chicken simmers in the sauce, I usually take the opportunity to quickly prepare a side of rice. Sometimes I add some frozen peas or corn to the rice for extra nutrients and color.

This dish is incredibly versatile. It's equally delicious served over rice, quinoa, or even zucchini noodles for a lighter option. I often add some extra cilantro for garnish, which adds a nice pop of freshness. Leftovers are just as good (if there are any!), and they make for a great lunch the next day.

Beyond its ease and deliciousness, this Chicken in Coconut Mango Verde Sauce recipe is also incredibly healthy. The chicken is a great source of lean protein, while the coconut milk, mango, and bell peppers provide essential vitamins and minerals. The vibrant colors make it visually appealing, which is a bonus for picky eaters.

Tips and Variations:

• Spice it up: If you like things extra spicy, add more jalapeno or a dash of your favorite hot sauce.
• Make it sweeter: Add a little extra brown sugar to balance the acidity of the salsa verde.
• Add some veggies: Feel free to add other vegetables, such as onions, zucchini, or mushrooms.
• Use different protein: You can substitute the chicken with shrimp, tofu, or even pork.
• Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

This Chicken in Coconut Mango Verde Sauce is more than just a recipe; it's a testament to the power of simple ingredients combined in a delicious way. It's a dish I'm proud to serve my family, and I know you'll love it too.

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.