Disclosure: Lean Cuisine sponsored this post. As always, I partner only with brands I genuinely love and believe in. This allows me to create quick and easy recipes that will get us through the rest of the week without going broke. All opinions are mine.

When I was on my trip, did I think Lebron James would just be waiting around every corner?

This didn’t occur.

While I kept my eyes peeled for him, I was at the Lean Cuisine Kitchen in Solon, Ohio.

I had the opportunity to witness first-hand how Lean Cuisine came about.

Lean Cuisine offers over 30 meals made from ingredients you can find in your pantry.

No artificial flavors, colors, or preservatives are used.

Even met the chefs! These are all real chefs who have developed these quick dinner or lunch recipes. They seek inspiration from around the globe to ensure they include authentic flavors and nutritious ingredients.

I brought home a recipe that was a favorite of mine, and it inspired me to create my own. A mango chicken dish with coconut rice made from natural chicken only with 330 calories.

Here is my take on a Lean Cuisine classic.

This is a dish I make every weeknight, mainly when there’s not enough time to cook a complete meal. You can have an authentic recipe that is inspired by the right ingredients.

The grilled chicken breast is served on coconut brown rice with a mango-based sauce with just the right sweetness and tang.

This mango sauce is a must-have for any dish.


Four skinless and boneless chicken breasts

To taste, add Kosher Salt and freshly ground Black Pepper

Olive oil one tablespoon

Three cloves garlic, minced

1 Red onion diced

One mango, diced

1/2 cup mango nectar

Freshly grated Ginger, 1 Tablespoon

Use 1 1/2 teaspoons of sambal oelek, freshly ground chile paste

Juice of one lime

Fresh cilantro leaves chopped into two tablespoons

For the Coconut Brown Rice

1 cup brown rice

1/4 cup coconut milk


Cook rice in a large pan with 2 cups water according to the package directions. Set aside. Stir in coconut cream; set aside.

Season the chicken to your taste with salt and pepper.

Preheat the grill to medium heat. Grill chicken, turning once, for 5-6 minutes per side. Remove from grill.

Over medium heat, heat olive oil in a large skillet. Stirring often, add the garlic and onion, and cook until they are translucent (about 3-4 minutes). Stir in the mango, mango nectar, and Ginger. Add 1/2 cup of water. Cook for 3-5 minutes until slightly thickened. Stir in lime juice.

Divide rice into bowls. Add the chicken and mango mixture to the rice.

Garnish with cilantro if you wish.

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