Chicken with Mango Salsa, Edamame, and Coconut Rice

Chicken with Mango Salsa, Edamame, and Coconut RiceRecipe
The sauce and salsa are versatile and go well with shrimp, pork, or salmon.


4 servings (serving size: 1 chicken breast half, 1/2 cup rice, 1/4 cup edamame, and 1/3 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 562
Caloriesfromfat 19 %
Fat 11.6 g
Satfat 6.5 g
Monofat 1.4 g
Polyfat 1.4 g
Protein 50.2 g
Carbohydrate 64.1 g
Fiber 2.9 g
Cholesterol 99 mg
Iron 5.7 mg
Sodium 603 mg
Calcium 105 mg


1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
2 tablespoons low-sodium soy sauce
2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons dark sesame oil
1 1/2 teaspoons honey
3/4 teaspoon grated lime rind
4 teaspoons fresh lime juice
1 garlic clove, minced
1 cup cubed peeled ripe mango
1/4 cup diced red onion
1/4 cup chopped fresh mint
1 1/2 tablespoons finely chopped seeded jalapeño pepper
Coconut rice:
1 cup uncooked basmati rice
1/4 cup sweetened coconut, toasted
1/4 teaspoon salt
1 (13.5-ounce) can light coconut milk
Remaining ingredients:
1 cup frozen shelled edamame (green soybeans)
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves


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.