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Prep Time:20 minsAdditional Time:35 minsTotal Time:55 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:35 minsTotal Time:55 minsServings:4Yield:8 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(14 ounce) canlight coconut milk⅔cupshort-grain brown rice¾teaspoonsalt, divided2tablespoonsextra-virgin olive oil, divided1teaspoonchili powder1clovegarlic, grated1poundboneless, skinless chicken breast1largemango, diced (see Tip)1mediumred bell pepper, diced½mediumred onion, diced¼cupchopped fresh cilantro3tablespoonslime juice
Cook Mode(Keep screen awake)
Ingredients
1(14 ounce) canlight coconut milk
⅔cupshort-grain brown rice
¾teaspoonsalt, divided
2tablespoonsextra-virgin olive oil, divided
1teaspoonchili powder
1clovegarlic, grated
1poundboneless, skinless chicken breast
1largemango, diced (see Tip)
1mediumred bell pepper, diced
½mediumred onion, diced
¼cupchopped fresh cilantro
3tablespoonslime juice
DirectionsPreheat oven to 400 degrees F.Combine coconut milk, rice and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 45 minutes.Meanwhile, combine 1 tablespoon oil, chili powder, garlic and 1/4 teaspoon salt in a small bowl. Place chicken on a rimmed baking sheet and rub with the spice mixture. Bake, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Let rest for 15 minutes, then slice or chop.Combine mango, bell pepper, onion, cilantro, lime juice and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a medium bowl. Serve the chicken and salsa with the rice.TipsTo Make Ahead: Refrigerate for up to 4 days.Tip: The classic green-and-red-skinned Tommy Atkins mango is available year-round, but in the U.S., spring and summer is peak season for most other varieties. For a sweet mango with no fibers, try a golden Champagne (aka Ataulfo or Honey), which are at their best in May.Originally appeared: EatingWell Magazine, May 2020
Directions
Preheat oven to 400 degrees F.Combine coconut milk, rice and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 45 minutes.Meanwhile, combine 1 tablespoon oil, chili powder, garlic and 1/4 teaspoon salt in a small bowl. Place chicken on a rimmed baking sheet and rub with the spice mixture. Bake, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Let rest for 15 minutes, then slice or chop.Combine mango, bell pepper, onion, cilantro, lime juice and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a medium bowl. Serve the chicken and salsa with the rice.TipsTo Make Ahead: Refrigerate for up to 4 days.Tip: The classic green-and-red-skinned Tommy Atkins mango is available year-round, but in the U.S., spring and summer is peak season for most other varieties. For a sweet mango with no fibers, try a golden Champagne (aka Ataulfo or Honey), which are at their best in May.
Preheat oven to 400 degrees F.
Combine coconut milk, rice and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 45 minutes.
Meanwhile, combine 1 tablespoon oil, chili powder, garlic and 1/4 teaspoon salt in a small bowl. Place chicken on a rimmed baking sheet and rub with the spice mixture. Bake, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Let rest for 15 minutes, then slice or chop.
Combine mango, bell pepper, onion, cilantro, lime juice and the remaining 1 tablespoon oil and 1/4 teaspoon salt in a medium bowl. Serve the chicken and salsa with the rice.
Tips
To Make Ahead: Refrigerate for up to 4 days.
Tip: The classic green-and-red-skinned Tommy Atkins mango is available year-round, but in the U.S., spring and summer is peak season for most other varieties. For a sweet mango with no fibers, try a golden Champagne (aka Ataulfo or Honey), which are at their best in May.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)478Calories18gFat50gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
