Disclosure: Lean Cuisine sponsored this post. I always partner only with brands I truly love and believe in. This allows me to create quick and easy recipes that will get us through the rest of the week without having to break the bank. All opinions are mine.
When I was on my trip, did I think that Lebron James would be just waiting around every corner?
This didn’t occur.
While I kept my eyes peeled for him, I was actually at the Lean Cuisine Kitchen in Solon, Ohio.
I had the opportunity to witness first-hand how Lean Cuisine came about.
Lean Cuisine offers over 30 meals that are made from ingredients you can find in your pantry.
Even met the chefs! These are all real chefs who have developed these quick dinner or lunch recipes. They seek inspiration from around the globe to ensure they include not only authentic flavors, but also nutritious ingredients.
And I brought home a recipe that was my favorite and inspired me to create something new. A mango chicken dish with coconut rice made from natural chicken only with 330 calories.
Here is my take on a Lean Cuisine classic.
This is a dish I make every weeknight, particularly when there’s not enough time to cook a complete meal. You can have a real recipe that is inspired by the right ingredients.
The grilled chicken breast is served on coconut brown rice with a mango-based sauce that has just the right amount of sweetness and tang.
Ingredients
- Four skinless and boneless chicken breasts
- To taste, add Kosher Salt and freshly ground Black Pepper
- Olive oil one tablespoon
- Three cloves garlic, minced
- 1 Red onion diced
- One mango, diced
- 1/2 cup mango nectar
- Freshly grated Ginger, 1 Tablespoon
- Use 1 1/2 teaspoons of sambal oelek, freshly ground chile paste
- Juice of one lime
- Fresh cilantro leaves chopped into two tablespoons
For the Coconut Brown Rice
- 1 cup brown rice
- 1/4 cup coconut milk
Instructions
- Cook rice in a large pan with 2 cups water according to the package directions. Set aside. Stir in coconut cream; set aside.
- Season the chicken to your taste with salt and pepper.
- Preheat the grill to medium heat. Grill chicken, turning once, for 5-6 minutes per side. Remove from grill.
- Over medium heat, heat olive oil in a large skillet. Stirring often, add the garlic and onion, and cook until they are translucent (about 3-4 minutes). Stir in the mango, mango nectar, and Ginger. Add 1/2 cup of water. Cook for 3-5 minutes until slightly thickened. Stir in lime juice.
- Divide rice into bowls. Add the chicken and mango mixture to the rice.
- Garnish with cilantro if you wish.
