Prep time: 15 minutes
Cook time: 10-12 minutes
Serves: 6
Ingredients
1 13.5-oz. can coconut milk
1 c. mild salsa Verde
1 c. mango, roughly chopped
1 small jalapeno, seeded
2 T. fresh lime juice
2 t. ground cumin
1 t. chili powder
1 t. smoked paprika
½ t. sea salt
1 T. extra virgin olive oil
1½ lbs. boneless, skinless chicken breasts cut into very thin slices
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
3 T. fresh cilantro, chopped
Directions
- Add coconut milk, salsa Verde, mango, jalapeno, lime juice, cumin, chili powder, smoked paprika, and sea salt to a blender and blend until mixture is combined, but still chunky. Set aside.
- Heat olive oil over medium-high heat in large non-stick skillet. Add sliced chicken to the hot skillet and cook just until most pieces are no longer pink, stirring occasionally, approximately 3-4 minutes.
- Add sliced bell peppers and cook, stirring occasionally, for 2 minutes.
- Stir in mixture from the blender and cook for 4-5 minutes, or until chicken is completely cooked and sauce is heated through.
- Remove from heat and serve immediately with a sprinkle of fresh cilantro on top. Enjoy!
