Coconut-Mango Curry chicken!!!

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You’ll Need:

-1 cup of fat free plain greek yogurt

-2 cups of reduced sodium chicken stock

-1 lb fresh boneless-skinless chicken breast- cut in pieces

-1/2 cup coconut-mango cooking sauce by all natural marinade bay ( Found this at HEB in Texas and it is sodium free! #winning)

*If you’re feeling adventurous you could puree some fresh mango instead!

-1/4 cup unsweetened coconut flakes

-1/2 lb green beans (I used frozen)

-1 tbspn EVOO

-1 tspn chopped garlic

-1 tspn  minced ginger

-1 tspn curry powder

-salt, black pepper, turmeric, paprika, & cayenne to taste

How To:

-Heat up EVOO in a sauce pan & add garlic, ginger and saute

– Add chicken pieces, coconut flakes, yogurt, spices, salt & peppers and stir to coat chicken with yogurt and spices

– On medium heat, add half of chicken stock and our mango-coconut sauce.

-Let that simmer on medium for about 10-12 minutes while constantly checking on it.

– Add remaining chicken stock and green beans and cook for an additional 10-12 minutes

*Mine was not a thick sauce. If you want it thicker you can cut down your chicken stock volume or add a tbspn of coconut flour to thicken it up.

-Now you can serve over brown rice! Such a burst of fresh flavors with a twist!





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