-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
-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!