Mango Chicken with Lemon Dijon Salad Dressing

This is such a simple recipe yet tastes like it took you hours to make. With only 4 ingredients, plus a couple for garnish, it’s the perfect busy night dish since it takes less than 30 minutes to put on the table and it tastes so great, it will become a family favourite.

Mango Chicken with Lemon Dijon
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Servings4people Prep Time10minutes Cook Time15minutes
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Print Recipe
Servings 4people Prep Time 10minutes
Cook Time 15minutes
Ingredients
  • 2 pounds boneless chicken breast cut in 1 - 1/2 inch pieces
  • 2 each mangos peeled, pitted and cut into 1 inch pieces
  • 1/2 cup Snell House Lemon Dijon
  • 1/2 cup cocunut milk at least 70% pulp and no additives
  • 2 cups rice cooked
  • 1/4 cup cilantro optional for garnish (coarsly chopped)
  • 1/4 cup green onion optional for garnish (sliced very thin)
Servings: people
Units:
Ingredients
  • 2 pounds boneless chicken breast cut in 1 - 1/2 inch pieces
  • 2 each mangos peeled, pitted and cut into 1 inch pieces
  • 1/2 cup Snell House Lemon Dijon
  • 1/2 cup cocunut milk at least 70% pulp and no additives
  • 2 cups rice cooked
  • 1/4 cup cilantro optional for garnish (coarsly chopped)
  • 1/4 cup green onion optional for garnish (sliced very thin)
Servings: people
Units:
Instructions
  1. Begin by preparing the rice according to package directions.
  2. While the rice is cooking, cut the mangos and set aside.
  3. Heat a medium frying pan to medium heat. Cut up the boneless chicken breast and place in the frying pan, stirring constantly. Remove to a plate when fully cooked.
  4. Add the cut up mango to pan and toss until just starting to soften.
  5. Add the Lemon Dijon and coconut milk to the pan and stir well to mix.
  6. Simmer for 5 minutes uncovered so the sauce will thicken slightly.
  7. Add the chicken back to the pan, stirring again, and simmer just long enough to reheat the chicken through.
  8. Serve on top of rice or noodles and top with fresh cilantro and finely sliced green onion (optional).

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