A delicious & spicy marinated Chicken Breast with Coconut Rice and topped with Mango Salsa. This dinner is simple to throw together and oh so tasty!
INGREDIENTS
Chicken Marinade
4 Chicken Breasts, sliced in half length wise
1/4 cup Olive oil
1 lime, freshly squeezed
1 tsp Honey
2 cloves garlic, pressed
1 tsp Paprika
1/2 tsp Chili Powder
2 tsp Cumin
1/4 tsp Hot Chili Flakes (optional)
Coconut Rice
2 cups Basmatti Rice
2 1/12 cups Cold water
1 tbsp Coconut Oil
1/2 tsp Salt
Mango Salsa
1 large ripe Mango, peeled and diced
1 Pepper, any color, diced
Cucumber 2 small or 1/2 a large one diced
1 Avocado, peeled and diced
1/2 Lemon (or lime), juiced
1/2 Red Onion, diced (Or green onion works too)
Cilantro, a handful chopped (or parsley if you prefer)
1 tbsp Olive oil
Salt & Pepper to taste
INSTRUCTIONS
Begin by making up Chicken Marinade. Slice chicken breasts in half, length wise and place in a large zip-lock bag. Add olive oil, lime and spices to bag. Close bag tightly then using your hand kneed to marinade into the chicken. Place bag in refrigerator for 30 minutes.
While your Chicken is marinating you can prepare the mango salsa. Peel and dice mango (to the best of your ability. There are youtube videos you can watch on how to do this properly.) Add diced mango to a medium sized bowl, repeat with all ingredients listed. Mix together and let sit until you need it!
For the Coconut Rice simply measure out rice and place in pot with lid. Add water, coconut oil (feel free to add more if you like coconut oil. I am not a huge fan but do what pleases you!) and the salt. Bring the rice to a boil, then cover with lid and reduce heat to low. Cook until no water remains. Be sure to keep the lid on while cooking and once finished, you want the rice to stay warm while you cook your chicken!
To cook Chicken heat griddle on stove top on a medium high heat. Spray with a bit of non-stick cooking spray. Remove Chicken from ziplock bag with tongs and place on grill. Cook for about 5-8 minutes on each side. Be sure chicken reaches an internal temperature of over 160 F. If your breasts are on the thicker side you can always finish them off in the oven on a baking sheet at 375 F.
Once Chicken is cooked let rest for about 5 minutes to retain juices. Fluff up Coconut Rice and spoon into bowls. Then slice chicken up and place on top of rice. Spoon Mango Salsa over top and enjoy!
NOTE: If you are a saucy person, mix up an extra marinade in a small jar and pour on top or rice bowls!
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