Chili Lime Chicken with Mango Jasmine Rice
Zesty Chili-Lime Marinated Chicken Breast with Tropical Mango Jasmine Rice
Ingredients:
4 boneless, skinless chicken breasts
3 tablespoons olive oil
3 limes (2 juiced, 1 sliced for garnish)
2 tablespoons chili powder
1 tablespoon honey
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
½ teaspoon black pepper
2 cups jasmine rice
3 cups chicken broth
2 ripe mangoes, diced
1 red bell pepper, diced
½ red onion, finely diced
¼ cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional)
2 green onions, sliced
Directions:
In a large bowl, combine 2 tablespoons olive oil, juice of 2 limes, chili powder, honey, 2 cloves minced garlic, cumin, paprika, cayenne pepper, ½ teaspoon salt, and ¼ teaspoon black pepper.
Add chicken breasts to the marinade, turning to coat completely. Cover and refrigerate for at least 30 minutes, up to 4 hours.
When ready to cook, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Remove chicken from marinade (discard used marinade) and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Transfer to a plate and cover with foil to keep warm.
Meanwhile, rinse jasmine rice until water runs clear. In a medium saucepan, bring chicken broth to a boil.
Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
While rice is cooking, in a large bowl combine diced mango, red bell pepper, red onion, remaining garlic, cilantro, jalapeño (if using), remaining salt and pepper.
When rice is done, fluff with a fork and gently fold in the mango mixture. Let stand for 5 minutes to allow flavors to meld.
Slice the chicken breasts against the grain.
Serve sliced chicken over mango jasmine rice, garnished with green onions and lime slices.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes (plus marinating time)
Kcal: 510 kcal | Servings: 4 servings