Chicken with Mango Salsa, Edamame, and Coconut Rice

Name: Chicken with Mango Salsa, Edamame, and Coconut Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters uncooked basmati rice; 2 teaspoons brown sugar; 2 teaspoons dark sesame oil; 237 milliliters frozen shelled edamame (green soybeans); 1 Tbsp chopped fresh cilantro; 2 teaspoons chopped peeled fresh ginger; 59 milliliters chopped fresh mint; 1 garlic clove, minced; 1 Tbsp chopped green onions; 2 teaspoons honey; 2 Tbsps finely chopped seeded jalapeño pepper; 383 grams light coconut milk; 4 teaspoons fresh lime juice; 1 teaspoons grated lime rind; 2 Tbsps low-sodium soy sauce; 237 milliliters cubed peeled ripe mango; 59 milliliters diced red onion; 0 teaspoons salt; 680 grams skinless, boneless chicken breast halves; 59 milliliters sweetened coconut, toasted

Need a gluten free and dairy free main course? Chicken with Mango Salsa, Edamame, and Coconut Rice could be an outstanding recipe to try. This recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 45g of protein, 16g of fat, and a total of 578 calories. This recipe serves 4. If you have basmati rice, onion, sesame oil, and a few other ingredients on hand, you can make it. To use up the light coconut milk you could follow this main course with the Lemon Coconut Milk Scones (with Blackberry Chia Jam) as a dessert. It is a pretty expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Sauce

Equipment you will use

Blender

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

Ingredients you will need

Red Onion

Mango

Salsa

Mint

Equipment you will use

Bowl

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.

Ingredients you will need

Coconut Milk

Coconut

Rice

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Edamame

Salt

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add chicken; cook 3 minutes on each side or until browned.

Ingredients you will need

Whole Chicken

Remove from heat, and cut chicken into 1/4-inch slices.

Ingredients you will need

Whole Chicken

Combine chicken and sauce in pan; cook 3 minutes or until done.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Frying Pan

Serve over rice; top with edamame and salsa.

Ingredients you will need

Edamame

Salsa

Rice

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.