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Spicy Coconut Chicken With Mango Basil Salsa

 
One serving costs about $3.41 One serving costs about $3.41

$3.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:64%

Spoonacular Score: 64%

 

You can never have too many main course recipes, so give Spicy Coconut Chicken With Mango Basil Salsan a try. Watching your figure? This gluten free and dairy free recipe has 479 calories, 28g of protein, and 34g of fat per serving. This recipe serves 4 and costs $3.04 per serving. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up brown sugar, vegetable oil, salt, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is pretty good. Try Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa, Coconut Grilled Chicken With Mango Salsa, and Coconut Crusted Chicken With Mango Salsa for similar recipes.

Ingredients

Servings:
5
5  basil leaves
basil leaves
some
some black bell pepper
black bell pepper
16 ounces
16 ounces coconut milk
coconut milk
2 Tbsps
2 Tbsps dark brown sugar
dark brown sugar
1 handful
1 handful fresh basil leaves
fresh basil leaves
2 tsps
2 tsps garlic
garlic
0.5 inch
0.5 inch ginger
ginger
2
2  fresh jalapenos
fresh jalapenos
1
1  lime (juice)
lime (juice)
some
some black kosher salt
black kosher salt
0.5
0.5  lime zest
lime zest
1
1  diced mango
diced mango
0.5 Tbsps
0.5 Tbsps salt
salt
3
3  scallions
scallions
1 pound
1 pound skinless boneless chicken breast
skinless boneless chicken breast
2 Tbsps
2 Tbsps soy sauce
soy sauce
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
5  basil leaves
5
basil leaves
some black bell pepper
some
black bell pepper
16 ounces coconut milk
16 ounces
coconut milk
2 Tbsps dark brown sugar
2 Tbsps
dark brown sugar
1 handful fresh basil leaves
1 handful
fresh basil leaves
2 tsps garlic
2 tsps
garlic
0.5 inch ginger
0.5 inch
ginger
2  fresh jalapenos
2
fresh jalapenos
1  lime (juice)
1
lime (juice)
some black kosher salt
some
black kosher salt
0.5  lime zest
0.5
lime zest
1  diced mango
1
diced mango
0.5 Tbsps salt
0.5 Tbsps
salt
3  scallions
3
scallions
1 pound skinless boneless chicken breast
1 pound
skinless boneless chicken breast
2 Tbsps soy sauce
2 Tbsps
soy sauce
2 Tbsps vegetable oil
2 Tbsps
vegetable oil

Equipment

plastic wrap
plastic wrap
mixing bowl
mixing bowl
sauce pan
sauce pan
frying pan
frying pan
tongs
tongs
whisk
whisk
plastic wrap
plastic wrap
mixing bowl
mixing bowl
sauce pan
sauce pan
frying pan
frying pan
tongs
tongs
whisk
whisk


Instructions

  1. Make the salsa: Stir all ingredients in a medium bowl, cover and refrigerate until ready to serve dish. You can make this up to a day in advance.
  2. Make the chicken: Whisk to combine all remaining ingredients, except for the chicken, in a mixing bowl.
  3. Place the chicken in a large shallow bowl, pour three quarters of the marinade on top. Toss to coat.
  4. Cover the chicken bowl with plastic wrap, and marinate for at least 30 minutes and up to 4 hours, refrigerated. Refrigerate the remaining 1/4 of the marinade separately.
  5. Heat a nonstick skillet over high heat. Use tongs or a fork to remove the chicken from the marinade and place in an even layer in the pan.
  6. Flip the chicken after about 3-4 minutes. Let the mixture cook for another 7 or so minutes, until cooked through.
  7. Meanwhile, in a separate saucepan, add the reserved marinade, bring to a boil and cook until slightly thickened, about 5 minutes.
  8. Pour over the cooked chicken or shrimp and serve with rice cooked in half coconut milk/half water with zested lime. Top the plate with the basil-mango salsa you'd made earlier.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.46
Ingredient
5 basil leaves
some black bell pepper
16 ounces coconut milk
2 tablespoons dark brown sugar
1 handful fresh basil leaves
2 teaspoons garlic
½ inches ginger
2 fresh jalapenos
1 lime (juice)
½ lime zest
1 diced mango
3 scallions
1 pound skinless boneless chicken breast
2 tablespoons soy sauce
Price
$0.08
$1.50
$2.77
$0.08
$0.08
$0.13
$0.02
$0.12
$0.25
$2.79
$1.50
$0.24
$4.02
$0.24
$13.82

Nutritional Information

Quickview
447k Calories
28g Protein
27g Total Fat
25g Carbs
22% Health Score
Limit These
Calories
447k
22%

Fat
27g
43%

  Saturated Fat
22g
139%

Carbohydrates
25g
8%

  Sugar
16g
19%

Cholesterol
72mg
24%

Sodium
1722mg
75%

Get Enough Of These
Protein
28g
58%

Vitamin C
131mg
160%

Vitamin B3
14mg
71%

Vitamin A
3152IU
63%

Vitamin B6
1mg
62%

Manganese
1mg
56%

Selenium
37µg
53%

Phosphorus
396mg
40%

Potassium
1012mg
29%

Vitamin K
30µg
29%

Iron
5mg
28%

Magnesium
105mg
26%

Vitamin B5
2mg
22%

Folate
88µg
22%

Copper
0.4mg
20%

Vitamin E
2mg
15%

Vitamin B2
0.23mg
13%

Fiber
3g
13%

Vitamin B1
0.17mg
12%

Zinc
1mg
11%

Calcium
60mg
6%

Vitamin B12
0.23µg
4%

covered percent of daily need

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