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 Winner
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 extracurricular activities, dinner often falls to the bottom of the priority list. But I've discovered that with a little planning and some clever shortcuts, even the most demanding schedules can accommodate a home-cooked meal that’s both satisfying and nutritious. This Chicken in Coconut Mango Verde Sauce recipe is a perfect example. It’s quick to make, flavorful, and packed with healthy ingredients.
The beauty of this dish lies in its simplicity. There’s no need for fancy culinary techniques or obscure ingredients. Everything is readily available at your local supermarket, and the preparation itself is incredibly straightforward. The vibrant mango verde sauce brings a delightful tropical twist, making it a welcome change from the usual weeknight fare. The chicken cooks quickly, and the bell peppers add a sweet and crunchy contrast to the creamy sauce. I often double the recipe, as it’s just as delicious the next day for lunch!
Why this recipe works for busy lifestyles:
- Quick cooking time: The entire dish comes together in under 30 minutes, making it ideal for a busy weeknight.
- Minimal prep work: Chopping the vegetables is the most time-consuming part, but even this can be sped up with pre-cut vegetables if necessary.
- One-pan wonder: Cooking the chicken and sauce in the same pan minimizes cleanup time. A busy mom's best friend!
- Versatile and adaptable: Feel free to adjust the spice level to suit your preference. Add more jalapeno for extra heat or less for a milder flavor. You can even substitute the chicken with shrimp or tofu for a different protein option. Serving suggestions can include rice, quinoa or even simple salad.
Making it your own:
While I’ve provided a basic recipe, feel free to get creative with it. Experiment with different types of peppers, add other vegetables like zucchini or corn, or swap out the salsa verde for a different type of salsa. The possibilities are endless! I’ve found that adding a squeeze of fresh lime juice at the end really brightens up the flavors.
More than just a meal:
This Chicken in Coconut Mango Verde Sauce is more than just a quick and easy dinner; it's a chance to connect with your family over a delicious and healthy meal. It's a reminder that even amidst the chaos of everyday life, there's always time to nourish your body and soul. And believe me, the happy sighs around the dinner table are well worth the effort. This recipe has become a staple in our household, and I’m confident it will become a favorite in yours as well.
Tips for success:
- Use high-quality ingredients: The better the ingredients, the better the taste. I highly recommend using fresh, ripe mango and good quality coconut milk.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook it until it's just cooked through and still juicy.
- Taste and adjust seasonings: Everyone's taste buds are different. Taste the sauce before serving and add more brown sugar, lime juice, or Sriracha to adjust the sweetness, tanginess, or spiciness to your liking.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you even more time on a busy weeknight.
So, the next time you're short on time but craving a delicious and healthy meal, give this Chicken in Coconut Mango Verde Sauce a try. It's a recipe that will quickly become a go-to in your kitchen, proving that healthy and delicious can indeed coexist, even on the busiest of days.
Enjoy!
