Meal Kit
Mango Salsa Chicken
with sautéed vegetables and coconut
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 1 Red Bell Pepper
- 4 oz. Frozen Mangoes
- 1 Jalapeno Pepper
- 2 Tbsp. Sweetened Flaked Coconut
- 2 Green Onions
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⅓ oz. Butter
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Adobo Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories450
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Carbohydrates32g
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Net Carbs25g
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Fat20g
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Protein38g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare Ingredients and Make Salsa
Peel, trim, and cut carrot into 1/4" slices on an angle.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Coarsely chop mangoes. If mango is frozen, rinse under cold water until thawed.Trim and thinly slice green onions, keeping white and green portions separate.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Combine mangoes, green portions of green onions, 1 Tbsp. jalapeño (to taste), 1 tsp. olive oil, and 1/4 tsp. salt in a mixing bowl. Set aside. -
2 Toast the Coconut
Place a medium non-stick pan over medium heat. Add coconut to hot, dry pan and stir often until golden-brown, 2-3 minutes.
Remove from burner. Transfer coconut to a plate. Reserve pan; no need to wipe clean. -
3 Cook the Chicken
Pat chicken dry and season both sides with amarillo seasoning.
Return pan used to toast coconut to medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots and 1/4 cup water to hot pan. Cover and cook until water is mostly evaporated and carrots are slightly tender, 3-5 minutes.
Uncover and stir in 1 tsp. olive oil and bell peppers. Stir often until vegetables are tender, 6-8 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Stir in white portions of green onions, butter, adobo seasoning, and 1/4 tsp. salt until butter is melted, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with salsa (to taste) and garnishing vegetables with toasted coconut. Bon appétit!
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