Mango Chicken

If you’re seeking a bright and flavorful meal that brings sunshine to your table, look no further than this Mango Chicken recipe. Featuring juicy grilled chicken, fluffy coconut rice, and zesty mango salsa, this dish beautifully balances savory, sweet, and fresh flavors. It's simple, vibrant, and absolutely delicious, making it the perfect choice for a weeknight dinner or a light weekend feast.

Ingredients

Chicken Marinade

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• Juice of 1 lime

• 3 cloves garlic, minced

• 1/4 cup chopped cilantro

• Salt & pepper to taste

  
  

Mango Salsa

• 2 cups pre-chopped mango (or 2 fresh mangos, diced)

• 1 red onion, finely chopped

• 1/4 cup chopped cilantro

• Juice of 1 lime

• 1 jalapeño, minced

  
  

Rice

• 1 package coconut rice

  
  

Instructions

1. Marinate the Chicken

In a large bowl, whisk together the olive oil, balsamic vinegar, lime juice, minced garlic, chopped cilantro, salt, and pepper.

Add 1 pound of chicken breasts to the marinade, ensuring they are well coated.

Let the chicken marinate for at least 30 minutes.

2. Make the Mango Salsa

While the chicken marinates, in a medium bowl, combine the chopped mango, red onion, cilantro, lime juice, and minced jalapeño.

Stir gently to mix and let it chill in the fridge for at least 15 minutes while the chicken cooks.

3. Grill or Sear the Chicken

Heat a skillet or grill pan over medium-high heat.

Cook the marinated chicken for about 6-7 minutes on each side, until golden brown and fully cooked through.

After cooking, let the chicken rest for a few minutes before slicing it into strips.

4. Prepare the Rice

Follow the package instructions to cook the coconut rice. I recommend Vigo coconut ginger rice.

Once cooked, fluff it with a fork.

5. Assemble the Bowl

Start by adding a generous scoop of coconut rice to your bowl.

Layer the sliced chicken on top and spoon over the fresh mango salsa.

Enjoy!