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
My Go-To Weeknight Dinner: Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do when I get home is spend hours in the kitchen. That's why I rely heavily on quick, easy, and flavorful recipes that the whole family enjoys. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our house, a weeknight lifesaver that's both satisfying and surprisingly elegant.
The beauty of this dish lies in its simplicity. The sauce, a vibrant blend of coconut milk, salsa verde, mango, and a touch of spice, comes together in minutes in a blender. The chicken cooks quickly in a skillet, and the addition of bell peppers adds a beautiful pop of color and a pleasant crunch. I love how versatile this recipe is. Sometimes I'll add a bit more brown sugar for a sweeter profile, other times I'll ramp up the heat with a dash of sriracha. The freshness of cilantro adds a wonderful finishing touch, making it feel like a restaurant-quality meal without the restaurant price tag or lengthy preparation time.
The ingredients are readily available at most grocery stores, making it a convenient choice even on a busy week. I always have coconut milk, salsa verde, and mangoes on hand, and the other ingredients are pantry staples. This recipe is also a great way to use up leftover rice. I often double the recipe and have leftovers for lunch the next day – a delicious and nutritious meal prep solution that’s perfect for busy weekdays.
Beyond its convenience, this dish is incredibly flavourful. The sweet and tangy mango complements the richness of the coconut milk perfectly, while the salsa verde adds a bright, zesty kick. The spices – chili powder, cumin, and smoked paprika – lend a warmth and depth that elevates the entire dish. It's a delicious balance of sweet, spicy, and savory flavors that everyone in my family enjoys.
The chicken is incredibly tender and juicy thanks to the quick cooking time. The addition of bell peppers not only adds a visual appeal but also offers a delightful textural contrast to the soft chicken and creamy sauce. The vibrant colours of the dish alone are enough to make it a welcome addition to any weeknight dinner table.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's a testament to the power of simple, delicious food. It's a dish that I can whip up quickly, that my family loves, and that leaves me feeling satisfied without sacrificing my precious time. It's a recipe that truly reflects my commitment to feeding my family well, even amidst the chaos of everyday life. It's a reminder that even the busiest of lives can still embrace the joys of home-cooked meals.
Tips and Variations:
- For a spicier dish, add more jalapeno or a few dashes of your favorite hot sauce.
- Feel free to experiment with different types of salsa verde – some are spicier than others.
- If you don't have fresh cilantro, you can substitute it with dried cilantro or even omit it altogether.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
- Serve over quinoa or brown rice for a healthier, higher-fiber option.
- Add other vegetables, such as zucchini or carrots, for extra nutrients and flavor.
- For a richer sauce, use full-fat coconut milk.
This recipe is a true winner in my book, and I hope it becomes a favorite in yours too. It's the perfect balance of convenience, flavor, and nutrition, making it an ideal choice for busy weeknights and family dinners alike.
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.
