Chicken in Coconut Mango Verde Sauce

Chicken in Coconut Mango Verde Sauce: A Weeknight Winner

As a busy working mom, finding quick, delicious, and healthy meals is always a top priority. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household. It's incredibly flavorful, comes together in under 30 minutes, and leaves everyone satisfied. The vibrant colors alone make it a feast for the eyes, let alone the incredible taste!

What initially attracted me to this recipe was its simplicity. No complicated techniques or obscure ingredients – just fresh, accessible produce and pantry staples. The blend of sweet mango, zesty lime, and spicy jalapeno creates a truly unforgettable sauce. The coconut milk adds a creamy richness that perfectly complements the tender chicken. It's the kind of dish that's both impressive enough for a dinner party yet easy enough for a weeknight meal. I often double the recipe, making extra for leftovers throughout the week. The flavors actually improve the next day, making it an even more convenient choice.

The beauty of this dish is its versatility. Feel free to adjust the spice level to your preference. If you're not a fan of heat, simply omit the jalapeno or use a milder chili. For a sweeter dish, add a little more brown sugar. Conversely, if you prefer a more tangy flavor, a squeeze of extra lime juice works wonders. I've even experimented with adding a pinch of cinnamon for a warm, autumnal twist. The possibilities are endless!

I usually serve this dish over fluffy white rice, but it's equally delicious with quinoa, brown rice, or even cauliflower rice for a lower-carb option. The sauce is so flavorful that it can also be used as a marinade for chicken or fish. I've even been known to use it as a dipping sauce for grilled vegetables or tortilla chips – a real crowd-pleaser!

One of the best things about this recipe is that it's highly adaptable to whatever you have on hand. Don't have fresh mango? Frozen mango chunks work just as well. Out of green bell peppers? Red bell peppers will do the trick. The key is to use the freshest ingredients you can find to allow the flavors to truly shine. The freshness really does make a difference. It's also a great way to use up leftover rice or even repurpose leftover chicken.

This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's an experience. It's a burst of flavor and a reminder that healthy eating doesn't have to be boring or complicated. It's a dish that I'm proud to share with my family and friends, knowing that it will leave them feeling satisfied and energized. The leftovers are equally delicious, making this a win-win for busy weeknights. This really has become a family favourite.

So, if you're looking for a quick, easy, and delicious weeknight dinner that's both healthy and flavorful, look no further. Give this recipe a try, and I promise you won't be disappointed. This is a real game changer when it comes to busy weeknight meals. It’s flavorful, healthy, and satisfying – everything a busy mom could ask for.

Ingredients you will need:

• 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
• 1 cup salsa verde
• 1 cup roughly chopped mango
• 1 jalapeno, seeded deveined
• 3-5 tablespoons brown sugar
• sriracha/asian hot chili sauce to taste (optional)

This Chicken in Coconut Mango Verde Sauce is a keeper, a real lifesaver in my kitchen. I hope you enjoy it as much as my family and I do.

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.