Grilled Chicken with Mango Salsa & Coconut Rice

Servings: 4  

Prep Time: 20 minutes  

Cook Time: 25 minutes  

Total Time: 45 minutes  

Ingredients  

For the Chicken

4 boneless, skinless chicken breasts  2 tbsp olive oil  

1 tbsp lime juice  

1 tsp garlic powder  

1 tsp paprika  

½ tsp ground cumin  

½ tsp salt  

¼ tsp black pepper  

For the Mango Salsa

1 ripe mango, diced  

½ red bell pepper, diced  

¼ red onion, finely chopped  

1 small jalapeño, seeded and minced  

2 tbsp fresh cilantro, chopped  

Juice of 1 lime  

Salt to taste 

For the Coconut Rice  

1 cup jasmine rice  

1 cup coconut milk  

1 cup water  

½ tsp salt  

1 tsp sugar (optional)  

Methood

Step 1. Marinate the Chicken  

• In a small bowl, mix olive oil, lime juice, garlic powder, paprika, cumin, salt, and black pepper.  

• Rub the mixture evenly over the chicken breasts.  

• Cover and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).  

Step 2. Prepare the Mango Salsa

• In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro.  

• Squeeze lime juice over the mixture and toss well.  

• Add salt to taste and refrigerate until ready to serve.  

Step 3. Cook the Coconut Rice  

• Rinse the jasmine rice under cold water until the water runs clear.  

• In a saucepan, combine the rice, coconut milk, water, salt, and sugar.  Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.  

• Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.  

Step 4. Grill the Chicken 

• Preheat a grill or grill pan over medium-high heat.  

• Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F.  

• Let the chicken rest for 5 minutes before slicing.  

Step 5. Serve & Enjoy

• Plate the coconut rice, top with grilled chicken, and spoon mango salsa over the top.  

• Garnish with extra cilantro and lime wedges, if desired.  

• Enjoy!

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