Chicken in Coconut Mango Verde Sauce
Try this Chicken in Coconut Mango Verde Sauce recipe, or contribute your own.
Try this Chicken in Coconut Mango Verde Sauce recipe, or contribute your own.
- 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
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.
Chicken in Coconut Mango Verde Sauce: A Weeknight Delight
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But I’ve discovered that with a few smart shortcuts and recipes that are both flavorful and easy, dinnertime can actually be a relaxing and enjoyable part of the day. This Chicken in Coconut Mango Verde Sauce recipe is a perfect example – it’s ready in under 30 minutes, bursting with vibrant flavors, and requires minimal cleanup.
The combination of sweet mango, spicy jalapeno, and tangy lime juice in the sauce is simply irresistible. It perfectly complements the tender chicken and adds a tropical twist to a classic dish. I often find myself making double batches, as the leftovers are just as satisfying the next day – perfect for a quick lunch or a stress-free dinner.
Why I Love This Recipe:
- Speed and Simplicity: The entire dish comes together quickly, making it ideal for busy weeknights.
- Flavor Explosion: The sauce is a delightful mix of sweet, spicy, and tangy, balancing the savory chicken beautifully.
- Versatile: You can adjust the sweetness, spiciness, and tanginess to your preference.
- Healthy and Delicious: It's a satisfying meal that doesn't compromise on flavor or nutrition.
- Minimal Cleanup: Most of the cooking happens in one skillet, keeping the post-dinner cleaning to a minimum.
Tips and Variations:
- Spice Level: Adjust the amount of jalapeno to control the heat. If you prefer a milder sauce, remove the seeds and membranes before adding it to the blender.
- Sweetness Level: The brown sugar adds a nice balance to the sauce, but you can adjust the amount according to your taste. A touch of honey would also work well.
- Serving Suggestions: I love serving this dish over rice, but it’s also delicious with quinoa, couscous, or even cauliflower rice for a lower-carb option.
- Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This saves time on busy weeknights.
- Add-ins: Feel free to add other vegetables to the skillet, such as zucchini, corn, or peas.
This Chicken in Coconut Mango Verde Sauce recipe has quickly become a staple in our household. It's a delicious and satisfying meal that's perfect for busy weeknights and special occasions alike. I hope you enjoy it as much as we do!
Ingredients You'll Need:
- 1 1/2 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 oz) can coconut milk
- 1 cup salsa verde
- 1 cup roughly chopped mango
- 1 jalapeno, seeded and deveined
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 3-5 tablespoons brown sugar (adjust to taste)
- Sriracha (optional, to taste)
- Fresh cilantro, for garnish
- Cooked rice, for serving
Give this recipe a try and let me know what you think in the comments below! I'd love to hear your feedback and any modifications you make.
