Mango Chili Chicken with Coconut Jasmine Quinoa is a delightful fusion of sweet and spicy flavors. This dish combines tender chicken pieces marinated in a zesty mango chili sauce, offering a tropical kick with each bite. Paired with the creamy, aromatic coconut jasmine quinoa, it creates a harmonious balance that is both comforting and exotic. The subtle nuttiness of quinoa complements the rich, creamy coconut milk, enhancing the overall taste profile. This dish is loved for its vibrant flavors, ease of preparation, and nutritious elements. Perfect for a wholesome lunch, it brings a taste of the tropics to your table, ensuring a satisfying and refreshing meal experience.
Mango Chili Chicken with Coconut Quinoa
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken Breast – 500 Grams
- Mango – 1 Piece
- Chili Powder – 1 Tbsp
- Garlic – 3 Cloves
- Soy Sauce – 2 Tbsp
- Quinoa – 1 Cup
- Coconut Milk – 1 Cup
- Water – 1 Cup
- Lime – 1 Piece
- Cilantro – 0.5 Cups
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
8 Grams
Saturated Fat
55 Mg
Cholesterol
600 Mg
Sodium
40 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Cut the chicken breast into bite-sized pieces. Peel and dice the mango. Mince the garlic.
Step 2
In a bowl, mix mango, garlic, chili powder, and soy sauce. Add chicken pieces and marinate for 15 minutes.
Step 3
Rinse the quinoa under cold water. In a pot, combine quinoa, coconut milk, and water. Bring to a boil, then simmer for 15 minutes.
Step 4
Heat a pan over medium heat. Add the marinated chicken and cook for 10-12 minutes until fully cooked.
Step 5
Fluff the cooked quinoa with a fork. Stir in lime juice and chopped cilantro.
Step 6
Serve the mango chili chicken over coconut jasmine quinoa. Garnish with extra cilantro if desired.
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