4 (6-ounce) skinless, boneless chicken breast halves
How to Make It
To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside.
To prepare salsa, combine mango, red onion, mint, and jalapeño in a medium bowl, tossing to combine.
To prepare coconut rice, combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.
Cook edamame according to package directions, omitting salt and fat. Keep warm.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Remove from heat, and cut chicken into 1/4-inch slices. Combine chicken and sauce in pan; cook 3 minutes or until done. Serve over rice; top with edamame and salsa.