Paleo Marinated Mango Chicken - Dump and Go Dinner
6
Servings
20
Ingredients
9
Comments
Add some tropical flair to your table with the Caribbean spices and mango salsa featured in our Paleo Marinated Mango Chicken.
6
Servings
20
Ingredients
9
Comments
Ingredients
- ½ cups Coconut Milk, Canned
- 1 ¼ cups dice Onion, Yellow
- ¼ cups slice Green Onion (Scallion)
- 1 tablespoon seed and dice Jalapeño
- 1 tablespoon peel and mince Ginger, Fresh
- 4 teaspoons mince Garlic, Cloves
- 1 tablespoon Thyme, Dried
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Maple Syrup
- ¼ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice, Ground
- ½ teaspoons Sea Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon juice Lime #1
- 2 pounds Chicken, Thighs, Boneless/Skinless
- 1 ½ cups peel, pit, and dice Mango
- ½ cups dice Onion, Red
- 2 tablespoons chop Cilantro, Fresh
- 3 tablespoons juice Lime #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a food processor, add coconut milk, yellow onion, green onion, jalapeno pepper, ginger, garlic, thyme, red wine vinegar, maple syrup, cinnamon, nutmeg, all spice, sea salt, pepper and lime juice. Puree until almost smooth.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a food processor, add coconut milk, yellow onion, green onion, jalapeno pepper, ginger, garlic, thyme, red wine vinegar, maple syrup, cinnamon, nutmeg, allspice, sea salt, pepper and lime juice. Puree until almost smooth.
- Place chicken in a shallow baking dish, and pierce chicken with tiny holes (using a fork).
- Slowly pour marinade over chicken, rubbing in to completely cover chicken.
- Cover and place in refrigerator to marinate for 2 hours.
- While chicken is marinating, combine mangoes, red onion, cilantro and lime juice. Set salsa aside.
- Bake at 350 for 30 minutes.
- After chicken has cooked, top with mango salsa.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 5 oz chicken and 1/3 cup salsa Amount Per Serving
- Calories
- 293
- Total Fat
- 10g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 121mg
- Sodium
- 291mg
- Total Carbohydrates
- 20g
- Fiber
- 2g
- Sugar
- 15g
- Protein
- 32g
- WW Freestyle
- 5
9 Comments
Join the discussionThis sounds great! I was wondering about the thyme-at 1 tablespoon do you mean fresh thyme?
Thanks!
I used dried thyme – as in my local area fresh thyme is scarce this time of year. You could use fresh and it would taste amazing I am certain!
Could this be made in a slow cooker, rather than baked? Would the prep be any different?
Jenn – Yes you most certainly could adapt it to cook in the slow cooker. Prep instructions will be the same! Let us know how it turns out!
Any ideas of what could be substitued for the mango’s? I’m not a big fan.
Lori – You could certainly just omit the mango. Or substitute with pineapple.
Do you add the mango before baking? I was thinking it would go on after ?
Layla – The mango goes on before baking. However you could certainly wait to add after if you wanted.
Made and froze this a week ago. Cooked it yesterday and it was delicious. It certainly didn’t look very appetizing. The marinade was a bit grey in color, so no one wanted to eat it. The one kid that did, liked it. I’m using the leftover chicken in a chicken chili.