Sanibel Island Chicken
Transport your taste buds to the tropics with Sanibel Island Chicken, a vibrant and flavorful dish that combines tender, coconut milk-marinated chicken with a refreshing mango salsa. This recipe shines with its tropical essence, featuring a marinade of lime juice, honey, garlic, and ginger, creating a beautifully balanced blend of savory and sweet. The highlight is the fresh mango salsa, bursting with juicy mango, crisp red bell pepper, zesty lime, and optional jalapeño for a hint of heat. Quick to prepare in under an hour (excluding marination time), this skillet-cooked chicken is perfect for weeknight dinners or casual entertaining. Serve it over fluffy rice for a complete, sun-soaked meal that will delight your senses. Perfect for lovers of tropical flavors, this dish is sure to become a new family favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 piece ripe mango, diced
- 0.5 piece red bell pepper, diced
- 0.25 piece red onion, diced
- 2 tablespoons cilantro, chopped
- 1 teaspoon lime zest
- 0.5 piece jalapeño, finely chopped (optional)
Instructions
In a mixing bowl, whisk together coconut milk, lime juice, honey, minced garlic, grated ginger, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
While the chicken marinates, prepare the mango salsa by combining the diced mango, red bell pepper, red onion, cilantro, lime zest, and jalapeño (if using) in a small bowl. Gently mix to combine and set aside in the refrigerator until ready to serve.
After marinating, remove the chicken from the marinade and pat dry with paper towels. Discard the leftover marinade.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 5–6 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
Transfer the cooked chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
Serve the chicken topped with the fresh mango salsa. Optionally, pair with steamed rice or a side of your choice for a complete meal.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 21.3 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 690 mg | 15% | |
*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.
