Chili-Rubbed Chicken with Coconut Rice & Mango Salsa
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.
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.
