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Mango Coconut Rice with Curry Chicken

By August 9, 2016Recipes

Because “healthy” and “Thai food” are NOT mutually exclusive.

Pro tip: These pack well in the fridge for some killer leftovers later in the week. 

Time: 30 minutes

When to eat it: Lunch, dinner

Perks: Protein-packed, full of fiber, gluten-free

Sh*t You Need:

Chicken breast
Curry powder
Green bell pepper
Califiafarms unsweetened almond coconut milk
Green onions
Black beans
Coconut oil
Lime juice

2 small pans
1 small pot

The Recipe:

1. Season chicken breast with yellow curry powder and salt. Cook on stove top with a little olive oil.

2. In another pan, saute one chopped bell pepper and one chopped mango in coconut oil, until heated and soft.

3. Cook brown rice as directed. Add bell pepper and mango, 1/3 cup almond coconut milk, half a can of black beans, 2 tbsp chopped green onion, and a dash of crushed red pepper (if you like things spicy). Let this simmer for a few minutes to blend all the flavors together.

4. Saute a large handful of kale in coconut oil in another pan.

5. When the chicken is done, it’s time to put everything together. Place chicken, kale, and a scoop mango coconut rice mixture on your plate. Top with chopped cilantro and a squeeze of fresh lime juice. 

Recipe was contributed by Julia Millan  (San Francisco State University). Check out their Instagram for more. 

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Author Fit University

Fit University is a college student's go-to source for all things health & fitness.

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