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- 3 skinless, boneless chicken breast halves
- 2 limes
- 1 cup unsweetened coconut milk
- 1 tablespoon soy sauce
- 1/2 teaspoon crushed red pepper
- 1/2 cup flaked unsweetened coconut
- 2 mangoes, seeded, peeled and chopped
- Lettuce leaves (optional)
1. Preheat oven to 350 degrees F. Cut chicken into bite-size chunks. Squeeze juice from 1 lime (about 2 tablespoons juice); cut remaining lime into wedges.
2. In a large saucepan combine coconut milk, the lime juice, soy sauce, and crushed red pepper. Add chicken and bring to boiling; reduce heat and cook, covered, for 12 to 15 minutes or until chicken is cooked through, stirring occasionally.
3. Meanwhile, spread flaked coconut in a shallow pan. Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.
4. Transfer chicken and cooking liquid to a bowl. Add mangoes; toss to coat. Sprinkle with toasted coconut. Spoon onto lettuce leaves to serve. Pass lime wedges.
- Servings Per Recipe 4,
- cal. (kcal) 302,
- Fat, total (g) 10,
- chol. (mg) 62,
- sat. fat (g) 7,
- carb. (g) 29,
- fiber (g) 4,
- sugar (g) 21,
- pro. (g) 27,
- vit. A (IU) 875,
- vit. C (mg) 39,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 381,
- Potassium (mg) 531,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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