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