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Chicken with Mango Salsa, Edamame, and Coconut Rice

Yield 4 servings (serving size: 1 chicken breast half, 1/2 cup rice, 1/4 cup edamame, and 1/3 cup salsa)
The sauce and salsa are versatile and go well with shrimp, pork, or salmon.

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

Nutrition 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

How to Make It

  1. To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside.

  2. To prepare salsa, combine mango, red onion, mint, and jalapeño in a medium bowl, tossing to combine.

  3. 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.

  4. Cook edamame according to package directions, omitting salt and fat. Keep warm.

  5. 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.