Heart Healthy Chicken and Mango in a Warm Coconut Sauce

February is heart month! Our February recipes are from the Heart and Stroke Foundation’s recipe collection.

Why Heart Month?

Since 1956, the Foundation has raised and invested more than $1.3 billion in leading-edge heart disease and stroke research. These impressive results have been made possible by the ongoing and valuable efforts of volunteers and donors across this country..

Prep time: 5 min ~ Cook time: 40 min ~ Serves 6

Ingredients:

• 2 tbsp (25 mL) all-purpose flour
• 1 tbsp(15 mL) Spanish paprika
• 1 tbsp (15 mL) pumpkin pie spice
• 1/8 tsp (0.5 mL) cayenne pepper or crushed red chili flakes
• 4 chicken breasts, boneless, skinless, cubed
• 2 tbsp (25 mL) canola oil
• ½ cup (125 mL) diced red onion
• 1 (14 oz /398 mL) can light coconut milk
• 1 (14 oz /398 mL) can diced, unsalted tomatoes
• 1 cup (250 mL) mango chunks, fresh or frozen, thawed

Directions

1. Preheat oven to 350 °F (180 °C).
2. In a large zip seal bag, combine flour, paprika, pumpkin pie spice and cayenne pepper or red chili flakes. Shake to mix well. Add chicken, about ¼ at a time and shake to coat.
3. In a large oven-safe saucepan, heat canola oil over medium-high heat.
4. Add chicken and brown for approximately 5 minutes per side. Remove chicken from pan.
5. Add onions and cook for about 3 minutes or until just softened. Add coconut milk, tomatoes, mango and return chicken to oven safe saucepan.
6. Bake for 25 minutes.

Recipe provided by CanolaInfo.org ©

Original guaranteed heart-healthy recipe here.

Find out more about Heart Month here.