MANGO CILANTRO CHICKEN WITH TRUVIA® NATURAL SWEETENER
Add some international flair to your next meal. With a mango/cilantro bite, the sweetness of Truvia® natural sweetener and a hint of hot sauce, you've got a spicy, tasty dish worthy of seconds.
Provided by Truvia(R)
Categories Trusted Brands: Recipes and Tips Truvia®
Yield 6
Number Of Ingredients 16
Steps:
- Put the mangoes, cilantro, Truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, 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.
- Add the chicken with half the mango mixture to a plastic bag, and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.
- 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.
- Preheat a grill to medium high heat. Spray with non-stick cooking spray so 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.
- Cook chicken until reaching an internal temperature of 165 degrees F.
- Slice the chicken and serve with steamed greens such as spinach. Spoon some of the cooked sauce over the chicken if desired.
MANGO CILANTRO CHICKEN
This entree has 210 calories and 2 grams of sugar per serving compared to the sugar-sweetened version that has 260 calories and 14 grams of sugar per serving.
Provided by Food Network
Time 6h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Put the mangoes, cilantro, Truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, ginger, garlic, lime juice and zest and oil in a food processor and puree until smooth; add some water if too thick. Add salt and pepper to taste. You should have about 1 quart of marinade. Divide it in half.
- 2. Place the chicken and half the mango mixture in a plastic bag and 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.
- 4. Preheat the grill to medium-high heat. Spray grill with cooking spray to prevent sticking. Remove the chicken from marinade, season with salt and pepper, and begin to grill slowly. Turn heat down to medium and cook for about 20 minutes, basting chicken constantly with remaining marinade. Discard marinade that was in contact with raw chicken; for the last 10 minutes of cooking, use only the stove sauce to baste the chicken. Cook chicken to an internal temperature of 165 degrees F.
- 5. Spoon some of the remaining marinade over the chicken as a sauce if needed.
MANGO AND CORIANDER (CILANTRO) SAUCE -FOR FISH OR CHICKEN
A fantastic and simple sauce to use over fish or chicken. Good with chicken nuggets too. I usually buy mangoes when they are cheap and freeze them to use later. If you like your sauce a little zingier-add some sweet chilli sauce or some tabasco sauce. Use a gluten-free chicken stock powder to make this sauce gluten-free (I use Massel brand.) This sauce can br prepared a day ahead- but only add the chopped coriander before serving (when reheating). Shown in one of my photos served over recipe#278965 using a basa fillet
Provided by Jubes
Categories Sauces
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
- Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
- Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
- Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
- Serve over fish or chicken. Some veges or rice on the side.
- My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges.
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- For the mango cilantro relish:
- Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
GRILLED LIME-CILANTRO CHICKEN WITH MANGO SALSA
The combination of marinade and grilling produces a tender flavourful piece of chicken. Mango Salsa is the perfect accompaniement. Get your tastebuds ready for a real thrill! Plan ahead as chicken needs to marinate for 2 to 4 hours. This is not reflected in the prep times.
Provided by MarieRynr
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
- Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 2 to 4 hours, turning several times to make sure the marinade covers all the chicken.
- Meanwhile prepare the salsa: Place the red pepper in a preheated 425*F oven and roast until skin is well blistered. (alternatively roast over a gas flame) Place blistered pepper into a zip lock baggie and close the bag. Let it sit for about 10 to 15 minutes. Remove from bag. Slip peel off and remove seeds. Chop roasted pepper and combine with remaining salsa ingredients. Mix well, cover and chill until ready to serve.
- Prepare a charcoal or gas grill for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 7 to 10 minutes on each side, or until juices run clear. Alternatively, you may broil the breasts for 7 to 10 minutes on each side, once again, until the juices run clear.
- To serve, place the chicken on individual plates and spoon the mango salsa on top.
Nutrition Facts : Calories 279.1, Fat 17.4, SaturatedFat 4.5, Cholesterol 46.4, Sodium 62, Carbohydrate 15.3, Fiber 2, Sugar 11.4, Protein 16.2
MANGO CILANTRO CHICKEN WITH TRUVIA® NATURAL SWEETENER
Add some international flair to your next meal. With a mango/cilantro bite, the sweetness of Truvia® natural sweetener and a hint of hot sauce, you've got a spicy, tasty dish worthy of seconds.
Provided by TruviaR
Categories Truvia®
Yield 6
Number Of Ingredients 16
Steps:
- Put the mangoes, cilantro, Truvia® natural sweetener, hot sauce, vinegar, coconut milk, onion, 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.
- Add the chicken with half the mango mixture to a plastic bag, and rub to coat the chicken with the mango puree. Refrigerate at least 6 to 8 hours to marinate.
- 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.
- Preheat a grill to medium high heat. Spray with non-stick cooking spray so 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.
- Cook chicken until reaching an internal temperature of 165 degrees F.
- Slice the chicken and serve with steamed greens such as spinach. Spoon some of the cooked sauce over the chicken if desired.
BROILED CHICKEN WITH MANGO, GINGER AND CILANTRO
Categories Chicken Fruit Ginger Herb Broil Low Cal Low/No Sugar Mango Winter Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
- Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
- Place chicken on plates. Top with warm mango mixture and serve.
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