Recipe of the Week

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Coconut Chicken with Mango Coconut Sauce with Asparagus and Beans & Rice

This is my most recent dinner that I have discovered. Not only do you get quality protein, carbs, and healthy fats, its fairly easy to make and tastes very good! If you have a bigger family add another side, and an appetizer. I was able to find all these items at a local grocery store for less than $15 dollars, and it should last a good 2-3 meals. I was able to find frozen Rice & beans together, all I had to do was heat it up. I was also able to find the chicken already prepared, so the portions for the bread mixture may not be right, it was the best I could find. Everything else took less than 20 minutes to make.

What you need…

• 1-2 lbs chicken tenders
• 1-2 eggs
• 1/2 Cup coconut water
• 1/4 Cup Panko Crumps
• 1 Cup coconut flakes
• 2 bundles asparagus tips
• 2 cloves garlic
• 1-2 Cans Black Beans
• 1-2  Cup brown rice
• 1 Mango Coconut Sauce

Boil water and get rice cooking first. Mix coconut water and egg in bowl until smooth and dip chicken into. Mix crumbs and flakes in another bowl until they are evenly mixed. Then use crumbs and flakes mixture to stick on the “wet” chicken.

When done with the chicken place them on the grill and cook for 10 minutes. Add rice to boiling water and start the asparagus tips in pan with garlic and olive oil. Cook for 10 min on medium so garlic flavor comes out but nutrients in the greens do not get destroyed by the heat.

Rinse beans and place in bowl to microwave in dish. Add beans to rice, when rice is soft and ready to eat. Chicken tenders should be slightly browned, and at this time you can add Mango Coconut Sauce or another kind of your choice. When done, serve and enjoy!