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Ingredients
Coconut Rice
- 1 cup long grain white or brown rice
- 1 cup canned coconut milk
- 1 ¼ cups water
- ¼ tsp sea salt
- 2 tbsp toasted coconut , to serve
Chicken
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp sea salt
- 4 medium boneless skinless chicken breasts
Salsa
- 2 medium-ripe mangoes , cubed (2 cups)
- ¼ red onion , diced
- ⅓ cup cilantro , finely chopped
- juice of one lime
- ½ jalapeno pepper , seeded and finely chopped
- salt and pepper , to taste
Ingredients
Coconut Rice
Chicken
Salsa
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Instructions
- Make the rice: Place the rice, coconut milk, water, and salt in a medium saucepan over medium-high heat.
- Bring to a boil, and stir. Reduce the heat to medium-low and cover, cooking for 20 to 25 minutes.
- Remove the lid and fluff with a fork.
- Make the chicken: In a small bowl, combine the olive oil and seasonings.
- Rub the chicken with the seasoning mixture.
- Heat a grill pan or cast iron pan over high heat. Cook for about 6 to 8 minutes per side, or until fully cooked and blackened.
- Make the salsa: Combine the mango, red onion, cilantro, lime juice, and jalapeno pepper. Season to taste with salt and pepper.
- Divide and plate the rice and chicken, top with mango salsa, and enjoy!