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 Weeknight Winner: Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding quick and delicious weeknight dinners is a constant challenge. I'm always on the lookout for recipes that are both flavorful and easy to prepare, allowing me to spend quality time with my family without sacrificing a nutritious and satisfying meal. This Chicken in Coconut Mango Verde Sauce recipe has quickly become a staple in our home, and I'm excited to share it with you.
The beauty of this dish lies in its simplicity. The vibrant mango verde sauce is incredibly easy to make – simply blend all the ingredients in a blender until smooth. The sweetness of the mango perfectly complements the spice of the jalapeño and the creaminess of the coconut milk, creating a harmonious blend of flavors that will tantalize your taste buds. The chicken cooks quickly in a skillet, ensuring a tender and juicy result. I often double the recipe so there are leftovers for lunch the next day, a real timesaver!
What I love most about this recipe is its versatility. Feel free to adjust the spice level to your preference. If you prefer a milder dish, simply reduce the amount of jalapeño or omit it altogether. For a spicier kick, add a dash more sriracha or a pinch of cayenne pepper. You can also experiment with different types of peppers – a mix of red and yellow bell peppers adds a beautiful pop of color and a slightly different flavor profile. Sometimes I swap out the salsa verde for a homemade pico de gallo for a fresher take.
The ingredients are readily available at most grocery stores. I usually pick up a can of coconut milk, a jar of salsa verde, and fresh mangos whenever I do my weekly shop. The chicken breasts are a versatile protein, and I often buy them in bulk and freeze portions for easy meal prepping. This makes it a great recipe for those busy days when you don't have much time to spend in the kitchen.
Beyond the ease and deliciousness, this recipe is surprisingly healthy. The coconut milk adds a creamy texture without a lot of added fat, and the mango provides a good source of vitamins and antioxidants. The bell peppers are packed with nutrients, and the chicken is a lean protein source. It’s a great way to sneak in some extra veggies into your family’s diet without them even realizing it!
This recipe has become a family favorite. My kids love the sweet and spicy sauce, and my husband appreciates how quickly it comes together after a long day at work. It’s the perfect example of a simple, satisfying meal that doesn’t require hours of preparation. I often serve it with fluffy rice and a side of steamed broccoli for a complete and balanced meal.
So, if you’re looking for a flavorful, easy, and versatile weeknight dinner recipe, look no further. This Chicken in Coconut Mango Verde Sauce is a guaranteed crowd-pleaser that will quickly become a staple in your kitchen, just like it has in mine. Give it a try, and I promise you won’t be disappointed! I'd love to hear your thoughts and any modifications you make in the comments below. Happy cooking!
Tips and Variations:
- For a smoother sauce: Remove the skins from the mango before blending for a creamier texture.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Add some veggies: Feel free to add other vegetables, such as zucchini, corn, or mushrooms, to the skillet along with the chicken and bell peppers.
- Serve it differently: This dish is also delicious served over quinoa, brown rice, or even zucchini noodles for a healthier twist.
- Spice it up: For an extra kick, add a few dashes of your favorite hot sauce to the sauce while blending.
- Garnish generously: Fresh cilantro and a sprinkle of lime juice make excellent garnishes.
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.
