Kitchen Adventures || Tropical Chicken & Sarah Annie Navarrete

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Happy Wednesday, friends! Another week, another recipe, and even more exciting, another feature! I have been thinking about past performances lately and REALLY missing my dance community. This year has definitely put a damper on that part of my life and as memories pop up on Facebook and Instagram of past shows, it’s really given me the bug.

Anyway, I’m really excited to introduce you to my sweet friend Sarah. I met her through the dance community here in Austin, but she is a powerhouse woman of many talents. One of her many talents is photography and let me tell you… she’s brilliant. She’s shot several shows I’ve been a part of and I have even done some individual work with her. She produces some beautiful, etherial images and just has a stunning aesthetic. Take a look at some of her work and if you’re looking for some new pieces for your wall, she has prints for sale! You may even recognize a familiar face in a few of these shots 😉










Today’s recipe – Tropical Chicken Bowls


For the chicken & veggies

1 TBSO oil – I used avocado
2 lbs chicken breast cut into 1 inch chunks
2 bell peppers any color – julienned
3 handfuls fresh spinach
S&P to taste

For the sauce

1 can organic coconut milk – full fat
1 cup salsa verde – mild/medium your choice
1 large mango – pitted, peeled, and rough chopped
1 jalapeno – seeded & deveined
3 TBSP coconut sugar
2 TBSP lime juice
1 tsp cumin
1/2 tsp chili powder – more to taste
1/2 tsp smoked paprika
1/2 tsp Himalayan pink salt
Dash of Sriracha to taste


In a blender or food processor, add all of the sauce ingredients and blend until smooth. Taste and adjust to your liking. Set this aside to add to the chicken soon. 
In a large skillet, heat oil over med-high heat. Once the skillet is hot add your chicken and begin to brown. Before the chicken is cooked through, add the bell peppers and cook until they begin to soften. 
Stir in the sauce and add the spinach to the skillet and cook until the chicken is cooked through and spinach is wilted. Serve with rice.