Coconut Mango Chicken with Black Beans
  • Cooking Time: 15
  • Servings: 4
  • Preparation 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
  • Rice
  1. Cook rice according to package instructions, set aside.
  2. Heat oil in a large skillet over med high heat.
  3. Add chicken and cook, turning once,, until browned, about 3 minutes each side.
  4. Add chicken broth.
  5. Lower heat and simmer for 3 minutes, scraping up browned bits.
  6. Transfer to a plate.
  7. Add coconut milk to the skillet, increase the heat and boil to reduce by half (about 4 minutes)
  8. Stir in the mango and cook until warmed through.
  9. Return the chicken to the pan, toss and remove from heat.
  10. Meanwhile, simmer black beans in a saucepan over low heat.
  11. Stir in lime juice and 3/4 of mint.
  12. Divide beans and rice among plates
  13. Top with chicken and remaining mint
A quick dinner we made one night with Allie . . . . turns out it was the first time she ever cooked!