Coconut Mango Chicken with Black Beans
Transport your taste buds to the tropics with this vibrant Coconut Mango Chicken with Black Beans recipe! Tender, seared chicken breasts are bathed in a creamy coconut milk sauce infused with fragrant spices like cumin and coriander. Juicy, ripe mango adds a burst of natural sweetness, perfectly balanced by a splash of tangy lime juice and fresh cilantro. Protein-packed black beans make this dish hearty and nutritious, while optional rice provides the ideal base to soak up the luscious sauce. Easy to prepare in just 45 minutes, this recipe is a perfect blend of sweet, savory, and aromatic flavors, offering a wholesome and colorful meal that's sure to impress. Perfect for weeknight dinners or entertaining, this one-pan dish is your ticket to tropical flavor heaven!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 14 ounces Coconut milk
- 1 large Ripe mango, diced
- 0.25 cup Cilantro, chopped
- 2 tablespoons Lime juice
- 2 cups Cooked black beans (drained and rinsed if canned)
- 2 cups Cooked white or brown rice (optional, for serving)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts and sear for 4-5 minutes per side, until golden-brown. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the chopped onion to the skillet. Sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, and ground coriander to the skillet. Stir and cook for 1 minute until fragrant.
Pour the coconut milk into the skillet and bring to a gentle simmer.
Return the chicken breasts to the skillet, cover, and simmer for 15-20 minutes, or until the chicken is fully cooked and has an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the skillet and slice it into strips.
Stir the diced mango, chopped cilantro, and lime juice into the skillet sauce. Let it warm through for 2-3 minutes.
Add the cooked black beans to the skillet and stir to combine. Adjust seasoning with additional salt if necessary.
Serve the sliced chicken over the optional rice, if desired, and spoon the coconut mango black bean sauce over the top.
Garnish with additional cilantro if desired and serve immediately.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 77.6 g | ||
| Protein | 261.2 g | 522% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 452 mg | 35% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4375 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
