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

Gallery

Recipe Summary

active:
20 mins
total:
55 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

    Advertisement
  • 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; 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.
Advertisement

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/16/2020
Loved this!!! Easy to follow. I will definitely make again. Next time, I'm going to add jalapeno to the salsa and more chili to the chicken. Read More
Rating: 5 stars
06/29/2020
The combination of flavors and ease of prep made this recipe a winner at our house! Our daughter is vegetarian, so I made 1 1/2 times the recipe, using real chicken for us and Quorn vegetarian "chicken" strips for her. We all thought it was fabulous. Bonus tip: this made for a delicious leftover lunch served cold. Overnight, the flavors melded even more and provided a great treat on a hot summer day. Read More
Advertisement