Name: Chili-Rubbed Chicken with Coconut Rice & Mango Salsa
Prep time: 20 min
Total time: 55 min
Ingredients: 1 (14 ounce) can light coconut milk; 0.66666668653488 cup short-grain brown rice; 0.75 teaspoon salt, divided; 2 tablespoons extra-virgin olive oil, divided; 1 teaspoon chili powder; 1 clove garlic, grated; 1 pound boneless, skinless chicken breast; 1 large mango, diced (see Tip); 1 medium red bell pepper, diced; 0.5 medium red onion, diced; 0.25 cup chopped fresh cilantro; 3 tablespoons lime juice

Chili-Rubbed Chicken with Coconut Rice & Mango Salsa

5.0

(3)

3 Reviews

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

Updated on April 16, 2020

Prep Time:

20 mins

Additional Time:

35 mins

Total Time:

55 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Low-Calorie Egg Free Gluten-Free Low Sodium Nut-Free Soy-Free Healthy Aging Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

1 (14 ounce) can light coconut milk
⅔ cup short-grain brown rice
¾ teaspoon salt, divided
2 tablespoons extra-virgin olive oil, divided
1 teaspoon chili powder
1 clove garlic, grated
1 pound boneless, skinless chicken breast
1 large mango, diced (see Tip)
1 medium red bell pepper, diced
½ medium red onion, diced
¼ cup chopped fresh cilantro
3 tablespoons lime juice

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.

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 (per serving)

478	Calories
18g	Fat
50g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 478
% Daily Value *
Total Carbohydrate 50g	18%
Dietary Fiber 5g	19%
Total Sugars 14g
Protein 29g	59%
Total Fat 18g	23%
Saturated Fat 7g	36%
Cholesterol 63mg	21%
Vitamin A 3130IU	63%
Vitamin C 120mg	133%
Folate 84mcg	21%
Sodium 546mg	24%
Calcium 46mg	4%
Iron 2mg	11%
Magnesium 84mg	20%
Potassium 654mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.