More Great Recipes: Caribbean | Dinner | Poultry

Coconut Mango Chicken with Black Beans


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Member since 2014

Serves 4 | Prep Time 15 | Cook Time 15

Ingredients

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


Pairs Well With


Notes

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

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