Chicken in Coconut Mango Verde Sauce

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 meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our weekly dinner rotation. It's surprisingly easy to make, packed with flavor, and requires minimal cleanup – a huge bonus after a long day at the office!

The vibrant green sauce is the star of this dish. The combination of coconut milk, salsa verde, and mango creates a creamy, sweet, and slightly spicy sauce that perfectly complements the tender chicken. I love how versatile this recipe is. Depending on my family's mood, I can adjust the sweetness with brown sugar or add a kick of heat with sriracha. Sometimes, when I'm feeling extra adventurous, I even throw in a pinch of cumin or a squeeze of lime for an extra layer of complexity. The chicken itself cooks quickly in the skillet, and the bell peppers add a nice touch of freshness and crunch.

What makes this recipe even better is the minimal prep time. I usually chop the vegetables the night before or even use pre-cut vegetables to save even more time. Everything comes together in under 30 minutes, which is perfect for busy weeknights. The leftovers also make a great lunch the next day, so it’s a win-win! The kids love it, my husband raves about it, and honestly, I find myself looking forward to it all week! It's the kind of recipe that makes even the most rushed weeknights feel a little more manageable. I serve it with a side of fluffy rice and sometimes a simple green salad. It’s a complete and satisfying meal that is both healthy and flavorful.

Beyond its convenience and deliciousness, this recipe is a fantastic way to incorporate healthy ingredients into a family meal. Chicken is a lean protein source, providing essential amino acids for growth and repair. The coconut milk adds a creamy texture and a subtle sweetness without adding excessive calories. Mangoes are packed with vitamins and antioxidants, and the bell peppers offer a good dose of Vitamin C. Overall, it's a balanced meal that satisfies both my taste buds and my desire to feed my family nutritious food.

I encourage you to experiment with different ingredients and personalize the recipe to your liking. If you prefer a milder flavor, you can omit the jalapeno or use a milder salsa verde. For those who enjoy a spicier kick, feel free to add more sriracha or even a dash of your favorite hot sauce. The beauty of this dish is its adaptability – it’s a blank canvas for your culinary creativity!

This Chicken in Coconut Mango Verde Sauce is more than just a meal; it's a testament to the power of simple, fresh ingredients combined with a little creativity. It’s a recipe that perfectly balances flavor, convenience, and health, making it a true weeknight winner in my household. I hope it becomes a favorite in yours too!

Ingredients you'll need:

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1/8-inch slices
• 1 red bell pepper, sliced and chopped
• 1 green bell pepper, sliced and chopped
• 1 (13.5-ounce) can full-fat coconut milk
• 1 cup salsa verde
• 1 cup roughly chopped mango
• 1 jalapeño, seeded and deveined
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 2 tablespoons lime juice
• Fresh cilantro, for garnish (optional)
• 3-5 tablespoons brown sugar (to taste)
• Sriracha (or other hot sauce), to taste (optional)
• Cooked rice, for serving

Tips and Variations:

• For a smoother sauce, remove the skins from the mango before chopping.
• Adjust the amount of brown sugar and sriracha to your preferred level of sweetness and spice.
• Add other vegetables, such as zucchini or corn, for a heartier dish.
• Serve this dish over quinoa or other grains instead of rice.
• Make it ahead: The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.

This simple recipe is sure to become a family favorite! 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.