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Coconut Lime Chicken Rice Bowl with Mango Cilantro Sauce 🥭🥥✨
Ingredients:
• For the Coconut Lime Chicken:
• 4 boneless, skinless chicken thighs
• 1/2 cup coconut milk (canned, full-fat)
• Juice of 1 lime
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1/2 tsp chili flakes (optional for heat)
• Salt and pepper, to taste
• For the Rice:
• 1 cup brown rice
• 1 3/4 cups water (for cooking rice)
• 1/2 tsp turmeric
• 1 tbsp olive oil
• Pinch of salt
• 1 cup grilled pineapple chunks (fresh or grilled)
• For the Mango Cilantro Sauce:
• 1 ripe mango, peeled and chopped
• 1/2 cup Greek yogurt
• 1 tbsp honey
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• Water, as needed to adjust consistency
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Instructions:
1. Marinate the Chicken:
• In a bowl, whisk together coconut milk, lime juice, olive oil, soy sauce, ground cumin, chili flakes (if using), salt, and pepper.
• Add the chicken thighs to the marinade and coat well. Let marinate for at least 15 minutes (or up to 2 hours for more flavor).
2. Cook the Rice:
• In a medium saucepan, bring 1 3/4 cups of water to a boil. Stir in the brown rice, turmeric, olive oil, and a pinch of salt.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
3. Grill the Chicken:
• Preheat 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). Once cooked, remove from the grill and let the chicken rest for a few minutes before slicing.
4. Grill the Pineapple:
• Preheat a grill or grill pan. Grill the pineapple chunks for 2-3 minutes per side until slightly caramelized and charred. Set aside.
5. Make the Mango Cilantro Sauce:
• In a blender or food processor, combine the mango, Greek yogurt, honey, lime juice, fresh cilantro, salt, and pepper. Blend until smooth and creamy.
• Add water if needed to achieve your desired sauce consistency.
6. Assemble the Bowl:
• Start with a base of turmeric-infused brown rice in each bowl.
• Add the grilled coconut-lime chicken, grilled pineapple chunks, and a generous drizzle of the mango cilantro sauce.
• Garnish with additional fresh cilantro and lime wedges for extra flavor.
7. Serve:
• Serve immediately and enjoy a tropical, refreshing meal that’s both satisfying and nourishing!
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 the perfect balance of savory, sweet, and tangy flavors. The juicy grilled chicken and vibrant rice are enhanced by the creamy mango-cilantro sauce, making each bite a tropical escape! 🥭🥥✨
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