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Turmeric Coconut Chicken with Mango Salsa

Turmeric Coconut Chicken with Mango Salsa


  • 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


  1. Preheat the oven to 375°F (190°C).

  2. In a small bowl, whisk together the coconut milk, turmeric, cumin, paprika, garlic powder, salt, and pepper.

  3. Place the chicken breasts in a baking dish and pour the turmeric coconut milk mixture over them, making sure they are fully coated.

  4. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and no longer pink in the middle.

  5. 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.

  6. Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing.

  7. 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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