Coconut Lime Chicken Rice Bowl with Mango Cilantro Sauce 🥭🥥✨ Ingredients: • For the Coconut-Lime...

Coconut Lime Chicken Rice Bowl with Mango Cilantro Sauce 🥭🥥✨

Ingredients:
• For the Coconut-Lime Marinated Chicken:
• 4 boneless, skinless chicken thighs
• 1/2 cup coconut milk
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• For the Turmeric Rice:
• 1 cup brown rice (or white rice, if preferred)
• 1 3/4 cups water
• 1/2 tsp turmeric
• 1 tbsp olive oil
• Pinch of salt
• For the Grilled Pineapple:
• 1 small pineapple, peeled and cut into rings or chunks
• 1 tbsp honey
• 1 tbsp lime juice
• For the Mango-Cilantro Sauce:
• 1 ripe mango, peeled and chopped
• 1/4 cup plain Greek yogurt
• 1 tbsp honey
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:
1. Marinate the Chicken:
• In a bowl, whisk together coconut milk, lime juice, olive oil, soy sauce, garlic powder, cumin, salt, and pepper.
• Add the chicken thighs to the marinade and coat them well. Let the chicken marinate for at least 30 minutes, or up to 2 hours for more flavor.
2. Cook the Rice:
• In a medium saucepan, bring water to a boil. Stir in turmeric, olive oil, and a pinch of salt.
• Add the brown rice, reduce heat to low, cover, and simmer for 35-40 minutes (or follow package instructions). Once the rice is tender and the liquid is absorbed, fluff with a fork.
3. Grill the Pineapple:
• Preheat a grill pan or outdoor grill over medium-high heat.
• Brush the pineapple chunks with honey and lime juice. Grill for 3-4 minutes per side, or until caramelized and slightly charred. Set aside.
4. Grill the Chicken:
• Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken thighs for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 75°C). Remove from the grill and let the chicken rest for a few minutes before slicing into strips.
5. Make the Mango-Cilantro Sauce:
• In a blender or food processor, combine mango, Greek yogurt, honey, lime juice, cilantro, and a pinch of salt and pepper. Blend until smooth and creamy.
6. Assemble the Bowl:
• Start with a base of turmeric-infused brown rice in each bowl.
• Top with grilled chicken, grilled pineapple, and a generous drizzle of the mango-cilantro sauce.
• Garnish with extra cilantro or lime wedges for added freshness.
7. Serve:
• Serve immediately and enjoy this tropical-inspired, flavorful bowl with a perfect balance of savory, sweet, and tangy elements!

Servings: 4
Calories: Approx. 500-600 per serving (depending on portion sizes and toppings)

This Coconut Lime Chicken Rice Bowl with Mango Cilantro Sauce is a refreshing and flavorful dish that combines tropical ingredients with a creamy, zesty sauce for a satisfying meal. Perfect for summer or anytime you need a little sunshine in your bowl! 🥭🥥✨

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