Chicken with Mango Salsa, Edamame, and Coconut Rice

The sauce and salsa are versatile and go well with shrimp, pork, or salmon.

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 562
  • Calories from fat: 19%
  • Fat: 11.6g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 50.2g
  • Carbohydrate: 64.1g
  • Fiber: 2.9g
  • Cholesterol: 99mg
  • Iron: 5.7mg
  • Sodium: 603mg
  • Calcium: 105mg

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

  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.
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