• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 15


A quick dinner we made one night with Allie . . . . turns out it was the first time she ever cooked!


  • 1 Tbsp oil
  • 1 lb. boneless checkin breast cut into strips (or chicken tenders)
  • 1/2 cup chicken broth
  • 1 cup light coconut milk
  • 1 mango, peeled and cut into 1/2 inch pieces
  • 2 - 15 ounce cans black beans
  • Juice of one lime
  • 1/4 cup chopped fresh mint
  • Rice


  • Cook rice according to package instructions, set aside.
  • Heat oil in a large skillet over med high heat.
  • Add chicken and cook, turning once,, until browned, about 3 minutes each side.
  • Add chicken broth.
  • Lower heat and simmer for 3 minutes, scraping up browned bits.
  • Transfer to a plate.
  • Add coconut milk to the skillet, increase the heat and boil to reduce by half (about 4 minutes)
  • Stir in the mango and cook until warmed through.
  • Return the chicken to the pan, toss and remove from heat.
  • Meanwhile, simmer black beans in a saucepan over low heat.
  • Stir in lime juice and 3/4 of mint.
  • Divide beans and rice among plates
  • Top with chicken and remaining mint

Categories: Caribbean  Dinner  Poultry 
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