Pan-Seared Coconut Chicken with Fresh Mango Salsa and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Coconut Chicken with Fresh Mango Salsa and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Coconut Chicken with Fresh Mango Salsa and Brown Rice

Enjoy a vibrant dish featuring tender, pan-seared chicken with a light coconut coating, complemented by a refreshing mango salsa and served alongside nutty brown rice. This meal offers a beautiful balance of tropical sweetness and savory flavors, making it a delight for your palate.

Try 3 days free, then $12.99 / mo.

NUTRITION

423kcal
Protein
38.3g
Fat
12g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Coconut Flour

1 tsp Coconut Oil

0.5 cup chopped Mango

1/8 medium Red Onion, diced

2 tbsp Cilantro, chopped

1 tbsp Lime Juice

1/2 cup cooked Brown Rice

1/4 medium Jalapeño, finely chopped

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Lightly season the chicken breast with salt and pepper. Dredge the chicken in coconut flour, ensuring an even coating.

  • 2

    Heat coconut oil in a pan over medium heat. Add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 3

    While the chicken cooks, prepare the mango salsa by gently combining chopped mango, diced red onion, chopped cilantro, finely chopped jalapeño, and lime juice in a bowl. Adjust seasoning with salt as desired.

  • 4

    Warm the brown rice if necessary. Slice the cooked chicken and serve over a bed of brown rice, topped with a generous spoonful of the fresh mango salsa.

  • 5

    Enjoy immediately while warm, savoring the tropical notes and balanced flavors.

Pan-Seared Coconut Chicken with Fresh Mango Salsa and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Coconut Chicken with Fresh Mango Salsa and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Coconut Chicken with Fresh Mango Salsa and Brown Rice

Enjoy a vibrant dish featuring tender, pan-seared chicken with a light coconut coating, complemented by a refreshing mango salsa and served alongside nutty brown rice. This meal offers a beautiful balance of tropical sweetness and savory flavors, making it a delight for your palate.

NUTRITION

423kcal
Protein
38.3g
Fat
12g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Coconut Flour

1 tsp Coconut Oil

0.5 cup chopped Mango

1/8 medium Red Onion, diced

2 tbsp Cilantro, chopped

1 tbsp Lime Juice

1/2 cup cooked Brown Rice

1/4 medium Jalapeño, finely chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Lightly season the chicken breast with salt and pepper. Dredge the chicken in coconut flour, ensuring an even coating.

  • 2

    Heat coconut oil in a pan over medium heat. Add the chicken breast and sear for about 4-5 minutes on each side until golden brown and cooked through.

  • 3

    While the chicken cooks, prepare the mango salsa by gently combining chopped mango, diced red onion, chopped cilantro, finely chopped jalapeño, and lime juice in a bowl. Adjust seasoning with salt as desired.

  • 4

    Warm the brown rice if necessary. Slice the cooked chicken and serve over a bed of brown rice, topped with a generous spoonful of the fresh mango salsa.

  • 5

    Enjoy immediately while warm, savoring the tropical notes and balanced flavors.