Chicken In Coconut Mango Verde Sauce Recipe

INGREDIENTS:

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

Sauce:

• 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)

INSTRUCTIONS:

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.

Source: Prevention RD

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