Chicken with warm mango salsa

chicken with mango salsa www.thatswhatieat.com

This recipe is a conglomeration of three or four different recipes. I took what I liked from each and threw them together in a very experimental fashion into this dish, and I was quite pleased with the results. Somehow it was just very fresh and tasted like spring!

Chicken with warm mango salsa
  • 1-2 Tbsp coconut oil
  • 1 cup shredded, cooked chicken
  • 3-4 small mangoes, diced
  • 4 green onions, roots removed
  • 1 jalapeno pepper, diced small
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp garlic powder
  • 3 roma tomatoes, diced
  1. Add coconut oil to a warm pan and allow to melt (you can use olive oil if you don't have coconut).
  2. Add mango, green onion, jalapeno and all seasonings and cook for about 5 minutes.
  3. Add chicken and continue to cook until it is warmed through and the mango starts to break down but still retains most of it's shape, about 2-3 more minutes.
  4. Turn off heat and immediately add tomatoes. You want this to cook long enough that the tomatoes are warm, but not long enough for them to break down at all.
  5. Serve over brown rice or quinoa. This would have even better flavor if the rice was cooked in coconut milk!
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6 thoughts on “Weekly Menu – March 3

    1. Hi Roberta! Right now it’s all through Facebook, but by the end of this month it will all be run through this site. I’ll hang on to your email address and let you know as soon as that’s available!

    1. Thank you! You can use any whole grain pasta, just be sure to check ingredient lists for weird ingredients. Out of all the whole grain pastas, I like brown rice pasta the best.

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