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


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!

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