Chicken with Mango Salsa, Edamame, and Coconut Rice

Chicken with Mango Salsa, Edamame, and Coconut Rice Recipe
The sauce and salsa are versatile and go well with shrimp, pork, or salmon.
4

Worthy of a special occasion

Yield:

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

Ingredients

Sauce:
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
Salsa:
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

Preparation

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.

Note:

Isabel Cruz,

November 2005
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