Chili-Rubbed Chicken with Coconut Rice & Mango Salsa

3 Ratings
  • 5 3
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

Devon O'Brien
Source: EatingWell Magazine, May 2020

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Recipe Summary

active:
20 mins
total:
55 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size:
2 cups
Per Serving:
478 calories; protein 29.4g; carbohydrates 50.4g; dietary fiber 5.3g; sugars 14g; fat 17.9g; saturated fat 7.1g; cholesterol 62.7mg; vitamin a iu 3130.3IU; vitamin c 119.6mg; folate 83.5mcg; calcium 46.3mg; iron 2mg; magnesium 84.4mg; potassium 653.7mg; sodium 545.8mg.
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