Although the chicken would probably benefit spending a bit of time in the marinade, it is also possible to infuse enough good flavour even if it only marinates during the time it takes to pull together the other components of the recipe. The mango salsa is pretty amazing on its own; as a matter of fact, it could be used as a condiment in many preparations. I suggest serving this dish with basmati rice however, you could also use the coconut milk poached chicken in lettuce wraps and instead of making the sauce using the carrots and zucchini, you could top the chicken lettuce wraps with mango salsa and the grated vegetables.
If you decide to make this recipe, I would be thrilled to hear how it turned out :)!
Coconut Lime Chicken with Mango Salsa
What you need:
Marinade:
- 2 large boneless, skinless chicken breast cut in thick strips
- 1 can coconut milk
- Zest and juice of 1 lime
- Salt and pepper
Mango Salsa
- 1 ripe mango cut in small cubes
- 1/3 large red onion finely chopped
- ½ red pepper, finely diced
- Zest and juice of 1 lime
- 2 tbsp minced fresh cilantro
- Salt and pepper
Sauce:
- 1 each grated carrot and zucchini, yields a generous cup of each vegetable
- 2 tbsp honey
- fresh cilantro
Cooked basmati rice
How to make it:
- In plastic airtight container, toss together chicken with coconut milk, lime zest & juice and salt & pepper. Let marinate in refrigerator while you prep the rest of the recipe or up to 12 hours.
- Meanwhile, toss all the ingredients for the salsa together. Adjust seasonings and let sit in refrigerator for a few hours if possible. Adjust seasonings again to taste as flavours will evolve while resting.
- Pour chicken and marinade in large skillet or stove top pot. Bring to a boil, reduce heat and poach gently until chicken is cooked through.
- Remove chicken and set aside. Add zucchini, carrots and honey to cooking liquid and simmer until sauce has reduced and thickened. Taste and adjust salt and pepper.
- Spoon basmati onto serving platter. Pour half the sauce over the rice. Add chicken strips to rice. Pour remainder of sauce. Sprinkle with fresh cilantro and serve cold salsa on the side.
Variations:
- Making wraps: why not marinate and poach a little extra chicken breast to use later in wraps? Grate a little extra carrots and zucchini too. Refrigerate this extra chicken; once cooled, take large lettuce leave, rice wrapper or tortilla. Add chicken, top with some grated carrots & zucchini, add salsa and voilà! Lunch in a jiffy!
- Playing with flavours: why not add green, red or yellow Thai curry paste for a completely different meal? Any curry for that matter will radically change the meal. The base is simple yet so versatile.
Oh!!! There should be a love button instead of a like for this recipe!😍
Awwww, geez, thanks!!! ☺️
😙😙😙😙
Lovely!! Really enjoyed reading this! Thank you for the follow:) I appreciate it
Thank you kindly! I finally have found a pocket of time to discover other bloggers :). Yours is lovely!
Thank you!