Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Main Dish Recipes Healthy Chicken & Rice Recipes 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. By Devon O'Brien Devon O'Brien Instagram As EatingWell's former Senior Food Editor, Devon handled all things weeknight dinner and fast meal solutions. She also worked in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. In her current position at Allrecipes, she's focused on all the hottest food trends, new products and ideas and best hacks pertaining to cooking. EatingWell's Editorial Guidelines Updated on April 16, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 35 mins Total Time: 55 mins Servings: 4 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. Rate it Print Nutrition Facts (per serving) 478 Calories 18g Fat 50g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved