Cilantro Lime Chicken with Mango Salsa and Rice

Ingredients:

• 1 1/2 lb. chicken breasts
• 3 oranged
• 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 chilantro
• 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 1teaspoon of zest from each. Juice them using a citrus juicer to get 3/4 cuporange 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 themarinade. Refrigerate for at least 30 minutes and flip the bag halfwaythrough. 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 leftovermarinade. 

For baking or pan-searing options, refer to the "Alternate CookingMethods" 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 chickenhalfway 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!
• Finelydice mango, avocado, red bell pepper, jalapeño, red onion, and cilantro. Aimfor small, evenly sized pieces for a well-distributed salsa. Zest and juicelimes to get 1/2 teaspoon zest and 3 tablespoons juice. 

• Addprepared ingredients to a large bowl with remaining ingredients. Season totaste (I add a scant 1/2 tsp salt and a pinch of pepper). Gently mix everythinguntil well incorporated.

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

• Allowsalsa to rest for about 10–15 minutes before serving. This allows the flavorsto meld.
  
  • Give salsa a quick toss before serving. If you’d like, servewith 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. Iftoo much liquid remains, increase the heat slightly.

• Remove from heat and leave covered for 10-15 minutes. Thisstep 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 asneeded. Serve and enjoy!