Caribbean Chicken Recipe with Mango & Black Beans


  • 2 (6 oz.) packages Buddig Fix Quix Grilled Chicken Breast Strips
  • 1 Tbsp. coconut oil (or any vegetable oil)
  • 2 bell peppers (1 red and 1 yellow), seeds removed and cut into thin strips
  • 1/2 tsp. minced habanero (or jalapeƱo) peppers
  • 1/2 tsp. minced fresh garlic
  • 1/2 cup canned low sodium chicken broth
  • 1/4 cup canned unsweetened coconut milk
  • 1 tsp. jerk seasoning
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 large ripe but firm mango, peeled, pitted, coarsely chopped
  • 1/4 cup thinly sliced scallions (plus more for garnish)
  • 1/4 cup chopped roasted and salted cashews


20 minutes


4 servings


  • Heat oil in large nonstick skillet; add bell peppers, habaneros and garlic. Sauté over medium heat for 3 minutes, stirring occasionally. Remove peppers and garlic from skillet.
  • Add chicken, broth, coconut milk and jerk seasoning to skillet; stir. Bring to a simmer over medium-low heat. Cover and cook 2 minutes or until chicken is hot. Return peppers to skillet; add beans and mango. Stir; bring to a simmer. Cover; cook 2 minutes or until heated through. Stir in scallions. Place on serving platter. Garnish with cashews and additional scallions, as desired. Serves 4 main dish servings. (Serve over rice if desired, or substitute cauliflower rice for a more keto-friendly option.)
Recipe by Mary H. from Prescott, AZ