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Chicken in Coconut Mango Verde Sauce

Discover the vibrant and delicious Chicken in Coconut Mango Verde Sauce! This tropical-inspired dish combines tender chicken breasts with a creamy coconut and mango sauce, perfectly balanced with cilantro and jalapeño for a burst of flavor. Ideal for weeknight dinners or special occasions, it’s not just a treat for the taste buds but also a visual feast. Elevate your meals and impress your guests with this culinary delight! #ChickenRecipe #CoconutMango #TropicalFlavors #HealthyEating #HomeCooking
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Ingredients
  

2 boneless, skinless chicken breasts

1 can (14 oz) coconut milk

1 ripe mango, peeled and diced

1 cup fresh cilantro, chopped

1 jalapeño, seeded and finely chopped

2 cloves garlic, minced

2 tablespoons lime juice

1 teaspoon ground cumin

1 teaspoon salt

Freshly ground black pepper, to taste

2 tablespoons olive oil

Cooked jasmine rice, for serving

Lime wedges, for garnish

Additional cilantro, for garnish

Instructions
 

Prepare the Marinade: In a bowl, combine coconut milk, diced mango, cilantro, jalapeño, minced garlic, lime juice, cumin, salt, and pepper. Blend until smooth using an immersion blender or a regular blender. Reserve 1 cup of this sauce for later.

    Marinate the Chicken: Place the chicken breasts in a zip-top bag or shallow dish. Pour half of the mango verde sauce over the chicken, ensuring it coats thoroughly. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

      Cook the Chicken: Heat olive oil in a large skillet over medium heat. Remove the chicken breasts from the marinade and discard the remaining marinade. Add the chicken to the skillet and cook for about 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

        Simmer the Sauce: In the same skillet, add the reserved mango verde sauce. Allow it to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.

          Serve: Slice the chicken and serve it over cooked jasmine rice. Drizzle the coconut mango verde sauce over the top and garnish with lime wedges and additional cilantro.

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2-4