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.
Love this! I've made it many times and this recipe is always a crowd-pleaser. Instead of edamame, I use black beans. I also omit the coconut from the rice recipe. In a pinch, I've also substituted pineapple for the mango in the salsa recipe.
As written, I found this recipe too busy--to many little pieces of things competing with one another. I almost didn't try it again, but tonight I made the recipe without the edamame and without the toasted coconut. Much better--I think the edamame just doesn't fit here. Also brought the calorie count down to 424. Some steamed broccoli made a nice side dish.