Chicken with Mango Salsa, Edamame, and Coconut Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sauce and salsa are versatile and go well with shrimp, pork, or salmon. Ingredients:
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 |
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 |
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 |
Directions:
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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