A coconut mango chicken skillet is a delicious, 30 minute meal that is so easy to make.
Heat oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes.
Stir in chili powder and curry powder. Cook for 1 minute.
Stir in navy beans, coconut milk, and tomatoes. Season with salt. Bring to boil and then reduce heat to simmer. Simmer for 5 minutes.
Stir in rice and chicken. Cook for 2-3 minutes or until heat through.
Remove from heat and stir in mango. Top with chopped cashews and cilantro.