Mango-Cango Chicken
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Serves4 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 14-ounce package classic slaw mix
- 1 13.5-ounce can lite coconut milk
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 1 cup rice, white, uncooked
- 1 pound chicken breasts, boneless and skinless
- 1/2 teaspoon salt
- 1 15-ounce can pear halves, packed in juice
- 1 15-ounce can mangoes, diced
- 4 red leaf lettuce leaves
Directions
- In a medium bowl, thoroughly mix the slaw with 1 cup coconut milk, the mayonnaise, and the lime juice. Chill for 20 minutes.
- In a medium saucepan, combine 1 1/3 cups water with 2/3 cup coconut milk and bring to a gentle boil over low heat.
- Add the vanilla and jasmine rice. Cover, turn off the heat, and let stand for 25 minutes.
- Preheat the grill to medium-high. Grill the chicken, flipping once, for about 10 minutes total, or until it’s cooked through.
- Meanwhile, in a medium saucepan, combine the pears and mangoes with their juices. Cook over medium heat for about 8 minutes.
- Arrange a lettuce leaf on each plate, and top with slaw. Add some coconut rice and chicken. Top with the fruit sauce and serve.
Recipe Tips
Instead of grilling the chicken, bake in 400 degree F oven for 25-30 minutes until internal temperature reaches 165 degrees F.
Nutrition Facts
Mango-Cango Chicken
Amount Per Serving (2 cups eachg)
Calories 658
Calories from Fat 261
% Daily Value*
Total Fat 29g
45%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 6g
Cholesterol 107mg
36%
Sodium 646mg
27%
Potassium 925mg
26%
Total Carbohydrates 61g
20%
Dietary Fiber 7g
28%
Sugars 38g
Protein 40g
80%
Vitamin A
86%
Vitamin C
110%
Vitamin D0%
Calcium
7%
Iron
21%
* Percent Daily Values are based on a 2000 calorie diet.
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