Mango Chicken with Coconut Rice
Disclosure: This post is sponsored by Lean Cuisine. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
With a mango sauce that is perfectly sweet and tangy on a bed of homemade coconut rice. SO EASY and made in less than 30!
Remember that Ohio trip a few weeks back?
The trip where I thought Lebron James would just be waiting on every corner?
Well, that clearly didn’t happen.
I did have my eyes open for him whenever possible but I was really attending the Lean Cuisine kitchen in Solon, Ohio.
It was truly an eye-opening experience, as I was able to see firsthand the complete story behind Lean Cuisine.
With kitchen-worthy ingredients, Lean Cuisine has over 30 meals made with ingredients like those you could find in your own pantry!
There are no artificial colors, flavors, or preservatives.
I even met the team of chefs! Yes, these are real chefs who develop all of these quick lunch or dinner recipes, as they seek inspirations from around the world to make sure they provide not only authentic flavors but nutritious ingredients as well.
And I came back home with a favorite recipe that inspired my own creation. A mango chicken and coconut rice dish made with natural chicken with only 330 calories!
So here is my spin on a Lean Cuisine favorite.
A dish that is constantly on my weeknight rotation, especially for those days where there is just not enough time to make a full meal. But I can still have an inspired recipe with real ingredients.
With grilled chicken breast on a bed of coconut brown rice and a mango sauce with just enough tang and sweetness in every bite.
And believe me when I say this – this mango sauce must go on anything and everything.
Just saying.
Mango Chicken with Coconut Rice
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 red onion, diced
- 1 mango, diced
- ½ cup mango nectar
- 1 tablespoon freshly grated ginger
- 1 ½ teaspoons sambal oelek, ground fresh chile paste
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
For the coconut brown rice
- 1 cup brown rice
- ¼ cup coconut milk
Instructions
- In a large saucepan filled with 2 cups of water, cook rice according to package instructions; set aside. Stir in coconut milk; set aside.
- Season chicken with salt and pepper, to taste.
- Preheat grill to medium high heat. Add chicken to grill and cook, flipping once until cooked through, about 5-6 minutes on each side; set aside.
- Heat olive oil in a medium skillet over medium heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in mango, mango nectar, ginger, sambal oelek and 1/2 cup water until slightly thickened, about 3-5 minutes. Stir in lime juice.
- Divide rice into bowls. Top with chicken and mango mixture.
- Serve immediately, garnished with cilantro, if desired.
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