Mango Cilantro Chicken Recipe

Mango Cilantro Chicken on a serving platter

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

Serving size: 5 oz. of chicken + 2 oz. of sauce

Calories: 230 Calories

Ingredients

  • 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

Directions

  • 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.

Nutrition Per Serving

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 is rated 4.8 out of 5 by 6.
Rated 5 out of 5 by from Flavorful This recipe is an excellent meal with fantastic flavor
Date published: 2017-01-05
Rated 5 out of 5 by from New Favorite Love this recipe and am making it for a third time now (trying in a crock-pot today!) I didn't care for sriracha's overpowering taste so I substituted with dried Thai chili flakes. Seriously so good. All the ingredients balance one another out and create a harmonious dish!
Date published: 2016-03-21
Rated 5 out of 5 by from Mr excellent-excellent-excellent-excellent-excellent-excellent
Date published: 2015-08-28
Rated 4 out of 5 by from mango cilantro chicken I liked all the ingredients in this except the hot sauce, so i left it out and it was still good with out the hot sauce
Date published: 2015-08-27
Rated 5 out of 5 by from Amazinly delicious! I made this for supper and was in love the minute the first bite hit my mouth. A definite addition to my regular menus. I'm thinking I should make a large batch of this marinade and put it up in canning jars to savor through the winter.
Date published: 2015-06-15
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