Cilantro Lime Chicken with Mango Salsa and Rice

Ingredients:

• 1 1/2 lb. chicken breasts

• 3 oranges

• 3 limes

• 1/2 C olive oil

• 1 Tbsp honey

• 1 tsp cumin

• 2 1/2 Tbsp soy sauce

• 2 tsp minced garlic

• 1/4 C cilantro

• Salt

• Pepper

• 1 1/2 C mango

• 1 1/3 C avocado

• 1/2 C red bell pepper

• 1 1/2 Tbsp. jalapeno

• 1/4 C red onion

• 1/4 C cilantro

• 2 limes

• 1 1/2 Tbsp olive oil

• 1 cup rice

• 1 (13.6 oz.) coconut milk

• 1/2 C water

• 2 large limes
  

Instructions:

• Zest orange and lime with a zester to get 1 teaspoon of zest from each. Juice them using a citrus juicer to get 3/4 cup orange juice and 1/3 cup lime juice.


• Whisk together all marinade ingredients in a medium bowl. Reserve 1/2 cup marinade and pour the rest into a large resealable bag.

• Trim chicken of fat. Pound chicken to even thickness or slice in half to get evenly sized breasts and place in bag with the marinade. Refrigerate for at least 30 minutes and flip the bag halfway through. Marinate for up to 6 hours.


• Preheat the grill to 450°F and lightly oil the grill grate or grill pan. Place the marinated chicken on the grill, discarding any leftover marinade. 

For baking or pan-searing options, refer to the "Alternate Cooking Methods" section in the full post.

• Grill for 10–12 minutes or until chicken juices run clear and internal temperature is 165℉ (see note 1). Flip chicken halfway and brush it generously with reserved 1/2 cup marinade.

• Prepare mango-avocado salsa.


• If desired, prepare cilantro-lime or coconut rice.

  
  
  • Serve grilled chicken over a bed of rice (if prepared) and top with mango-avocado salsa. Enjoy immediately!

• Serve grilled chicken over a bed of rice (if prepared) and top with mango-avocado salsa. Enjoy immediately!

• Finely dice mango, avocado, red bell pepper, jalapeño, red onion, and cilantro. Aim for small, evenly sized pieces for a well-distributed salsa. Zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice. 


• Add prepared ingredients to a large bowl with remaining ingredients. Season to taste (I add a scant 1/2 tsp salt and a pinch of pepper). Gently mix everything until well incorporated.


• Taste salsa and adjust flavors to your liking. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.


• Allow salsa to rest for about 10–15 minutes before serving. This allows the flavors to meld.
  
  • Give salsa a quick toss before serving. If you’d like, serve with tortilla chips for dipping.
    

• Add rice, salt, coconut milk, and water to a medium pot. Stir to combine.


• Place the pot over medium-high heat and bring to a boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 13-18 minutes until liquid is absorbed and rice is tender. Avoid lifting the lid while cooking.

Troubleshooting: If liquid is gone but rice is still firm, add a few tablespoons of water. If too much liquid remains, increase the heat slightly.


• Remove from heat and leave covered for 10-15 minutes. This step keeps the rice fluffy and prevents stickiness.

  
  
  • Zest limes to get 1 teaspoon zest and juice to get 2 tablespoons juice. Fluff rice with a fork, stir in lime zest and juice, and adjust salt or lime juice as needed. Serve and enjoy!