Mango Cilantro Chicken on a serving platter

Mango Cilantro Chicken Recipe

With a mango/cilantro bite, a hint of hot sauce and a halo of sweetness, this spicy dish just begs for seconds. 32% fewer calories* and 88% less sugar* per serving than the full-sugar version. This tasty dish brings an international flair to your next meal. Makes 6 servings. To watch a video demonstration of how to make this recipe, click here.

Prep Time

10 minutes

Cook Time

360 minutes

Tamaño de la porción

5 oz. of chicken + 2 oz. of sauce

Calorías

230 Calories

Ingredientes

  • 2 mangoes, washed, peeled, pitted and roughly chopped

  • 1 bunch fresh cilantro (washed, chopped stems and all)

  • ¾ cup of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***

  • 1 Tbsp of your favorite hot sauce

  • 2 tsp red wine vinegar

  • 1 cup of coconut milk

  • ½ red onion, diced

  • 2 Tbsp ginger, minced

  • 4 cloves garlic, peeled and minced

  • 1 fresh lime, washed, juice and zest

  • 2 Tbsp olive oil

  • 4 fl oz. of water

  • 2 tsp kosher salt

  • 1 tsp freshly cracked black pepper

  • 2 lbs boneless, skinless chicken breasts

  • Non-stick cooking spray

***or 36 zero-calorie Truvia Original Calorie-Free Sweetener Packets

Instrucciones

  • 1.

    Put the mangoes, cilantro, Truvia Original Sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and oil in a food processor and puree until smooth, add water if too thick. Adjust salt and pepper to taste. You should have about one quart of marinade-split in half.

  • 2.

    Add the chicken with half the mango mixture to a plastic bag. Rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.

  • 3.

    Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes. Store sauce refrigerated and reheat before serving.

  • 4.

    Preheat a grill to medium-high heat. Spray with non-stick cooking spray so the chicken won't stick to the grill. Season chicken with salt and pepper and place on grill. Cook slowly to avoid burning. Turn heat down to medium and cook for about 20 minutes basting the chicken with marinade. Discard marinade that was in contact with raw chicken. For the last 10 minutes of cooking only use the stovetop sauce as a marinade.

  • 5.

    Cook chicken until reaching an internal temperature of 165° F. Slice the chicken and serve with steamed greens such as spinach. Spoon some of the cooked sauce over the chicken if desired.

  • 6.

    Refrigerate any leftovers.

*This entree has 230 calories and 5g of sugar per serving, compared to the full-sugar version that has 340 calories and 42g of sugar per serving.

**Erythritol value may vary based on your choice of sweetener.

Datos nutricionales por ración

Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 75mg
Sodium 580mg
Total Carbohydrate 22g
Dietary Fiber 1g
Total Sugars 5g
Erythritol** 14g
Protein 24g
Vitamin D 0% DV
Calcium 0% DV
Iron 10% DV
Potassium 10% DV
Mango Cilantro Chicken Recipe

Prep Time: 10 minutes
Cook Time: 360 minutes
Tamaño de la porción: 5 oz. of chicken + 2 oz. of sauce
Calorías: 230 Calories

Ingredientes

  • 2 mangoes, washed, peeled, pitted and roughly chopped

  • 1 bunch fresh cilantro (washed, chopped stems and all)

  • ¾ cup of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***

  • 1 Tbsp of your favorite hot sauce

  • 2 tsp red wine vinegar

  • 1 cup of coconut milk

  • ½ red onion, diced

  • 2 Tbsp ginger, minced

  • 4 cloves garlic, peeled and minced

  • 1 fresh lime, washed, juice and zest

  • 2 Tbsp olive oil

  • 4 fl oz. of water

  • 2 tsp kosher salt

  • 1 tsp freshly cracked black pepper

  • 2 lbs boneless, skinless chicken breasts

  • Non-stick cooking spray

***or 36 zero-calorie Truvia Original Calorie-Free Sweetener Packets

Instrucciones

  • 1.  

    Put the mangoes, cilantro, Truvia Original Sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and oil in a food processor and puree until smooth, add water if too thick. Adjust salt and pepper to taste. You should have about one quart of marinade-split in half.

  • 2.  

    Add the chicken with half the mango mixture to a plastic bag. Rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.

  • 3.  

    Put the other half of the mango mixture into a small saucepan with the water and simmer over low heat until thick, up to 20 minutes. Store sauce refrigerated and reheat before serving.

  • 4.  

    Preheat a grill to medium-high heat. Spray with non-stick cooking spray so the chicken won't stick to the grill. Season chicken with salt and pepper and place on grill. Cook slowly to avoid burning. Turn heat down to medium and cook for about 20 minutes basting the chicken with marinade. Discard marinade that was in contact with raw chicken. For the last 10 minutes of cooking only use the stovetop sauce as a marinade.

  • 5.  

    Cook chicken until reaching an internal temperature of 165° F. Slice the chicken and serve with steamed greens such as spinach. Spoon some of the cooked sauce over the chicken if desired.

  • 6.  

    Refrigerate any leftovers.

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