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Paleo Marinated Mango Chicken - Dump and Go Dinner

<p>Add some tropical flair to your table with the Caribbean spices and mango salsa featured in our Paleo Marinated Mango Chicken.</p>
6 Servings Recipe By

Ingredients

  • 1/2 cups Coconut Milk, Canned
  • 1 1/4 cups dice Onion, Yellow
  • 1/4 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
  • 1/4 teaspoons Cinnamon
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Allspice, Ground
  • 1/2 teaspoons Sea Salt
  • 1/4 teaspoons Black Pepper
  • 1 teaspoon juice Lime #1
  • 2 pounds Chicken, Thighs, Boneless/Skinless
  • 1 1/2 cups peel, pit, and dice Mango
  • 1/2 cups dice Onion, Red
  • 2 tablespoons chop Cilantro, Fresh
  • 3 tablespoons juice Lime #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 5 oz chicken and 1/3 cup salsa
  • 293 Calories
  • 10g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 121mg Cholesterol
  • 291mg Sodium
  • 20g Total Carb
  • 2g Fiber
  • 15g Total Sugars (Includes 2g Added Sugars)
  • 32g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. 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.
  2. Place chicken in a shallow baking dish, and pierce chicken with tiny holes (using a fork).
  3. Slowly pour marinade over chicken, rubbing in to completely cover chicken.
  4. Cover and place in refrigerator to marinate for 2 hours.
  5. While chicken is marinating, combine mangoes, red onion, cilantro and lime juice. Set salsa aside.
  6. Bake at 350 for 30 minutes.
  7. After chicken has cooked, top with mango salsa.

Freeze For Later Cooking Directions

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?

  1. 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.
  2. Pierce chicken with a fork and divide among indicated number of gallon freezer bags.
  3. Divide pureed marinade between gallon bags, ensuring all of chicken is covered with marinade.
  4. In a small bowl, combine mangoes, red onion, cilantro and lime juice. Divide between indicated number of quart freezer bags.
  5. Place a quart bag inside each gallon freezer bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place chicken and marinade from gallon bag in a baking dish.
  3. Bake at 350 for 35-40 minutes, until chicken is cooked through.
  4. After chicken has cooked, top with mango salsa.

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