This recipe is great for meal prep. Divide the salsa, rice and chicken among 4 food-storage containers and you've got 4 days of ready-made meals in your fridge. Source: EatingWell Magazine, May 2020

Devon O'Brien
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

Nutrition Facts

478 calories; 17.9 g total fat; 7.1 g saturated fat; 63 mg cholesterol; 546 mg sodium. 654 mg potassium; 50.4 g carbohydrates; 5.3 g fiber; 14 g sugar; 29.4 g protein; 3130 IU vitamin a iu; 120 mg vitamin c; 84 mcg folate; 46 mg calcium; 2 mg iron; 84 mg magnesium;