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
Chicken in Coconut Mango Verde Sauce: A Weeknight Winner
As a busy working mom, I’m always on the lookout for quick, delicious, and healthy recipes that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household, and I’m excited to share it with you!
The beauty of this dish lies in its simplicity and versatility. It’s ready in under 30 minutes, making it perfect for those hectic weeknights when time is of the essence. The vibrant flavors of the coconut mango verde sauce are simply irresistible. The sweetness of the mango perfectly balances the spice of the jalapeño and the tang of the lime, creating a harmonious blend that’s both refreshing and satisfying.
I love how this recipe allows for customization. Feel free to adjust the amount of brown sugar, sriracha, or lime to your liking. Want it sweeter? Add more brown sugar. Prefer a spicier kick? Increase the amount of sriracha. Craving a more tangy flavor? Squeeze in some extra lime juice. The possibilities are endless!
The chicken is cooked to perfection, tender and juicy, perfectly coated in the luscious sauce. I usually serve this dish over fluffy white rice, which soaks up all the delicious sauce beautifully. Sometimes, I’ll add a side of steamed vegetables for extra nutrition and a pop of color.
Beyond the weeknight convenience, this recipe is also incredibly versatile. It can be easily adapted for meal prepping. Simply double or triple the recipe, store the leftovers in airtight containers in the refrigerator, and enjoy delicious lunches throughout the week. This is a huge time-saver for busy professionals like myself, allowing me to enjoy a flavorful and healthy meal without spending hours in the kitchen.
Beyond the Recipe: A Taste of the Tropics in Your Kitchen
This recipe isn’t just about a quick meal; it's about bringing a little bit of tropical flavor into your everyday life. The vibrant colors and refreshing taste transport you to a sunny beach, even if you're just enjoying dinner at your kitchen table. The aroma alone is enough to lift your spirits and make you feel like you’re on vacation.
The combination of sweet mango, creamy coconut milk, and zesty lime creates a unique flavor profile that's both familiar and exciting. It’s the kind of dish that sparks conversation and leaves a lasting impression on your taste buds. I've even had guests ask for the recipe after trying it for the first time.
More Than Just a Meal: A Culinary Adventure
Cooking, for me, is more than just preparing food; it’s an act of love and creativity. It’s a way to express myself, to nourish my family, and to create lasting memories. This Chicken in Coconut Mango Verde Sauce recipe is a perfect example of that. It’s a dish that I take pride in making, and I hope you’ll feel the same way.
So, whether you're a seasoned cook or a kitchen novice, I encourage you to give this recipe a try. You’ll be amazed at how easily you can create a restaurant-quality meal in the comfort of your own home. And who knows, it might just become your new weeknight favorite!
Tips and Variations:
- Spice Level: Adjust the amount of jalapeño and sriracha to control the spiciness.
- Sweetness Level: Add more or less brown sugar depending on your preference.
- Protein Swap: Substitute the chicken with shrimp, tofu, or fish.
- Vegetable Variations: Experiment with different bell pepper colors or add other vegetables like onions or zucchini.
- Serving Suggestions: Serve over rice, quinoa, or couscous. Pair with a side salad for a complete meal.
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.
