Chicken in Coconut Mango Verde Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
Chicken and Peppers:
  • 1 Tbsp olive oil
  • 1½ lbs boneless, skinless chicken breasts, thinly sliced against the grain
  • 1 red bell pepper, cut into 2-inch pieces
  • 1 green bell pepper, cut into 2-inch pieces
  • 1 yellow bell pepper, cut into 2-inch pieces
  • 1 (13.5 oz) can light coconut milk
  • 1 cup prepared salsa verde
  • 1 mango, roughly chopped
  • 1 jalapeno, seeds and ribs removed
  • 3 Tbsp brown sugar
  • Juice of 1 lime
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 1-2 tsp Sriracha (optional)
  1. Add all of the sauce ingredients to a blender or food processor and process until smooth; set aside.
  2. Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook until little pink is visible. Add the bell peppers and cook for 4-5 minutes.
  3. Pour the sauce into the skillet and bring to a soft simmer, cooking until the chicken is completely cooked and peppers are tender. Garnish with fresh cilantro and serve with rice, if desired.
Recipe ever so slightly adapted from Carlsbad Craving
Nutrition Information
Serving size: ⅕ recipe (about 1⅓ cups) Calories: 295 Fat: 11.6 Carbohydrates: 24.2 Sugar: 15.8 Sodium: 604 Fiber: 2.0 Protein: 28.4 Cholesterol: 66
Recipe by Prevention RD at