Coconut Chicken Mango Salsa Verde

Makes 4 servings | Gluten free and dairy free

Step 1

1 13.5 oz. can coconut milk
1 c. mild salsa
1c. roughly chopped mango
1 jalapeno, seeded, deveined
2 Tbsp lime juice
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
½ tsp salt
Sriracha/Asian hot chili sauce to taste (optional)

Step 2

1 Tbsp olive oil
1 ½ pounds chicken breasts, cut into 1/8” slices 
1 red bell, chopped into 2” pieces
1 green bell pepper, chopped into 2” pieces 

Step 3

Chopped cilantro (optional)

Directions:

  1. Add all ingredients from Step 1 into your blender and blend until smooth. Set aside.
  2. Heat oil over medium high heat in a large non-stick skillet until very hot. Add chicken and cook just until moist pieces are no longer pink, then add bell peppers and continue to cook for 2 minutes.
  3. Stir in Coconut Mango Verde Sauce from Step 1 and cook until chicken is completely cooked and the sauce is heated through. Taste and add brown sugar for sweetness, sriracha for spice or lime for tang. 
  4. Garnish with optional fresh cilantro and serve with rice.

* Serve with 2 cups cubed sweet potato to make this meal balanced. 

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