Chicken with Mango Salsa, Edamame and Coconut Rice

Cooking Light, 2005

Makes 4 servings

    SAUCE:                                                         
    1 tablespoon chop green onions                                 
    1 tablespoon chop cilantro                                     
    2 tablespoons soy sauce                                        
    2 teaspoons chop ginger                                        
    1 1/2 teaspoons brown sugar                                    
    1 1/2 teaspoons sesame oil                                     
    1 1/2 teaspoons honey                                          
    3/4 teaspoon lime zest                                         
    4 teaspoons lime juice                                         
    1 clove garlic mince     
                                    
    SALSA:                                                         
    1 cup cubed mangos                                             
    1/4 cup dice red onions                                        
    1/4 cup chop mint leaves                                       
    1 1/2 tablespoons fine chop, seeded jalapeno chiles  
          
    RICE:                                                          
    1 cup uncook rice                                              
    1/4 cup coconut toasted                                        
    1/4 teaspoon salt                                              
    13 1/2 ounces light coconut milk 

    OTHER:
    1  cup frozen shelled edamame (green soybeans)
    Cooking spray
    4  (6-ounce) skinless, boneless chicken breast halves                         
           
The sauce and salsa are versatile and go well with shrimp, pork, or salmon.

To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside.

To prepare salsa, combine mango, red onion, mint, and jalapeño in a medium bowl, tossing to combine.

To prepare coconut rice, combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.

Cook edamame according to package directions, omitting salt and fat. Keep warm.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Remove from heat, and cut chicken into 1/4-inch slices. Combine chicken and sauce in pan; cook 3 minutes or until done. Serve over rice; top with edamame and salsa.

(serving size: 1 chicken breast half, 1/2 cup rice, 1/4 cup edamame, and 1/3 cup salsa)
NUTRITION PER SERVING
CALORIES 562(19% from fat); FAT 11.6g (sat 6.5g,mono 1.4g,poly 1.4g); PROTEIN 50.2g; CHOLESTEROL 99mg; CALCIUM 105mg; SODIUM 603mg; FIBER 2.9g; IRON 5.7mg; CARBOHYDRATE 64.1g

MY NOTE: One reader suggested adding lime juice to make the salsa pop.