Turmeric Coconut Chicken with Mango Salsa
Ingredients:
4 boneless, skinless chicken breasts
1 can of full-fat coconut milk
1 tablespoon of turmeric powder
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of garlic powder
Salt and pepper
1 ripe mango, peeled and diced
1/2 red onion, diced
1/2 jalapeño pepper, seeded and minced
2 tablespoons of lime juice
2 tablespoons of fresh cilantro, chopped
Grocery List:
Chicken breasts
Can of full-fat coconut milk
Turmeric powder
Cumin
Paprika
Garlic powder
Salt and pepper
Mango
Red onion
Jalapeño pepper
Lime
Fresh cilantro
Instructions:
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the coconut milk, turmeric, cumin, paprika, garlic powder, salt, and pepper.
Place the chicken breasts in a baking dish and pour the turmeric coconut milk mixture over them, making sure they are fully coated.
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and no longer pink in the middle.
While the chicken is cooking, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, jalapeño pepper, lime juice, and cilantro. Season with salt and pepper to taste.
Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing.
Serve the sliced turmeric coconut chicken with the mango salsa on top.
Macros (per serving):
Calories: 372
Protein: 34g
Fat: 20g
Carbs: 16g
Fiber: 2g
Sugar: 11g
Note: This meal is gluten-free, dairy-free, and paleo-friendly. It's a great option if you're looking for a flavorful yet healthy dinner that's also easy to make. Enjoy!
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