Coconut Mango Chicken
Coconut and mango may not sound like they go with chicken, but this sauce is absolutely delicious and surprisingly simple to make. It will become a station favorite.
Ingredients
- 1 Tbsp avocado oil
- 4 bell peppers, sliced
- 1 (13.5 oz) can coconut milk
- 1 cup frozen mango
- 1 (16 oz) jar salsa verde
- 1 Tbsp cumin
- 1 Tbsp chili powder
- ½ tsp salt
- 3–5 lb chicken breast
- 6–9 cups cooked rice
Directions
- Slice bell peppers. Heat oil over medium-high heat. Add bell peppers and sauté until browned, 5–8 minutes.
- Combine coconut milk, frozen mango, salsa verde, spices, and salt in a food processor or blender until smooth. Add to cooked peppers and mix until heated through.
- Grill or bake chicken at 350°F for 10–15 minutes or until cooked through.
- Serve the sauce over chicken and rice.
Nutrition Facts Per serving
1 chicken breast with ⅔ cup sauce: 400 calories, 38g protein, 12g carbs, 23g fat, 8g fiber
Serving Suggestions
Brown rice is recommended for extra fiber. Mix ¼ cup cauliflower rice into ¾ cup white rice to boost fiber if preferred. Rice noodles also work well.