Tropical Chicken Tenderloins with Coconut Rice

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Tropical Chicken Tenderloins with Coconut Rice

Think you can’t enjoy a delicious, healthy meal while on a diet? Think again! This Tropical Chicken Tenderloin with Coconut Rice recipe is perfect for anyone looking to eat healthy without sacrificing flavor. The chicken is coated in a flavorful tropical sauce and served with fluffy coconut rice, making it the perfect meal for any time of day. So dig in!

Summer is the perfect time to enjoy a light and refreshing dish. If you’re looking for a quick and healthy dinner option, look no further than these Tropical Chicken Tenderloins with Coconut Rice. It’s full of delicious flavors, and it’s a great way to enjoy a healthy meal.

The chicken is grilled and topped with a sweet and spicy pineapple salsa, while the rice is cooked in a flavorful coconut milk sauce. The coconut rice goes perfectly with the chicken, and it’s a fun alternative to your typical side dish. This meal is sure to satisfy your cravings for something sweet and savory. Plus, this recipe is easy to prepare, so you can have a delicious home-cooked meal without spending hours in the kitchen. So why not give it a try tonight?

An Easy Tropical Summer Chicken Recipe

Tropical Chicken Tenderloin are a delicious and easy way to enjoy the flavors of the tropics. To prepare them, get started by marinating chicken tenderloins in a fruity, tropical marinade. You’ll combine the chicken with tropical salsa, lime juice, olive oil, pineapple, mango chunks and black pepper in a container or zip-top bag. Mix it well and let the chicken marinate for at least 30 minutes.

Tropical Chicken Tenderloins with Coconut RiceWhile the chicken tenderloins are marinating, preheat your grill or oven and toss sliced bell peppers, mango and pineapple chunks in olive oil. Grill or bake them until they are soft. Next, remove the chicken from the marinade and grill or bake it for five to six minutes per side, or until the chicken is fully cooked. When it’s done cooking, combine it with the grilled peppers, tropical fruit and a garnish of cilantro.

Next, it’s time to make the fluffy coconut rice. Simple place brown rice, water and coconut milk into a pot. Heat the mixture to a boil, then turn down the heat to a simmer. Cover and cook the rice until the liquid has absorbed, about 30 minutes. Stir in chopped cilantro and enjoy it with the sweet and savory Tropical Chicken Tenderloins.

Pro Tip: This recipe makes six servings. Each serving contains 282 calories. If you’re losing weight on Nutrisystem, log it into your NuMi app journal as one SmartCarb, one and a half PowerFuels and one Extra.

More Healthy and Tropical Recipes for Summer

Take your taste buds on a trip to the tropics with these other delicious recipes and ideas:

Servings: 6

Calories per Serving: 282

On Nutrisystem, Count As: 1 SmartCarb, 1 ½ PowerFuel and 1 Extra

Ingredients:

  • Tropical Chicken Tenderloins
  • 1 lb. chicken tenderloins
  • ¼ cup tropical salsa (pineapple, mango, etc.)
  • 2 limes, juiced
  • 3 Tbsp. olive oil, divided
  • ¾ cup pineapple chunks, divided
  • ¾ cup mango chunks, divided
  • Black pepper, to taste
  • 1 bell pepper, thinly sliced
  • 2 Tbsp. cilantro, chopped
  • Coconut Rice
  • 1 cup brown rice, uncooked
  • ¾ cup unsweetened coconut milk
  • ¾ cup water
  • Cilantro, chopped, to taste

Directions:

  1. Place chicken tenderloins, tropical salsa, lime juice, 2 Tbsp. olive oil, ¼ cup pineapple, ¼ cup mango chunks and black pepper in a container or zip-top bag. Mix well. Let it marinate for at least 30 minutes.
  2. Heat grill to medium or oven to 400°F.
  3. Toss bell pepper and remaining mango and pineapple chunks in 1 Tbsp. oil. Grill in a grill basket or bake in the oven until soft, about 15 minutes.
  4. Remove chicken from the marinade. Grill or bake for 5-6 minutes per side, or until chicken is fully cooked.
  5. Remove chicken from oven/grill and combine with grilled peppers and tropical fruit. Garnish with chopped cilantro.
  6. Place rice, water and coconut milk in a pot. Heat to a boil and then turn down heat to simmer. Cover and cook until liquid has absorbed, about 30 minutes. Stir in chopped cilantro.
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