Why I Love This Recipe

This Cilantro Lime Chicken with Coconut Rice and Mango Salsa is one of my favorite dinners because it has the perfect balance of fresh, creamy, sweet, and savory flavors all in one bowl. The chicken marinates in lime juice, garlic, cilantro, and spices, making it incredibly juicy and flavorful, while the coconut rice adds a rich, creamy base that pairs perfectly with the bright citrus. I love how the fresh mango salsa brings everything together with a little sweetness, crunch, and freshness that keeps every bite feeling light and vibrant.

Enjoying The Leftovers

This recipe is perfect for meal prep since each component stores well on its own. Enjoy the leftovers as rice bowls throughout the week, wrap everything in a tortilla, or serve the chicken over a salad for an easy lunch. I recommend making the mango salsa fresh if you’re planning to enjoy it several days later.

Storing

Store the chicken, coconut rice, and mango salsa in separate airtight containers in the refrigerator for up to 4 days. Keeping everything separate helps the salsa stay fresh and the rice maintain its texture.

Reheating

Build your bowl with a layer of warm coconut rice, sliced cilantro lime chicken, and a generous scoop of mango salsa. Finish with extra fresh cilantro, a squeeze of lime, sliced avocado, or a drizzle of your favorite creamy cilantro sauce for even more flavor.

Cilantro Lime Chicken with Coconut Rice & Mango Salsa
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Cilantro Lime Chicken with Coconut Rice and Mango Salsa

Cilantro lime chicken is one of those dinners that never gets old. The chicken is juicy and full of fresh citrus flavor, the coconut rice is creamy and comforting, and the mango salsa adds the perfect pop of sweetness to balance everything out. It feels bright and fresh while still being filling enough for an easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
US M
Servings 6

Ingredients

For the chicken
  • 1 ½ lbs boneless skinless chicken thighs
  • 2 tbsp avocado oil
  • Zest of 1 and juice of 2 limes
  • 3 cloves garlic, minced
  • ½ cup fresh cilantro, finely chopped
  • 2 tbsp greek yogurt
  • 2 tbsp honey
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • ½ tsp black pepper
For the coconut rice
  • 1 cup jasmine rice
  • 1, 13.5 oz can coconut milk, full-fat
  • ½ tsp salt
  • 2 tbsp chopped cilantro
for the mango salsa
  • 1 ripe mango, diced
  • 1/2 red bell pepper
  • ½ red onion, finely diced
  • 1 jalapeño, finely diced
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
US – M

Instructions

  • Start my marinating the chicken. Mix together 1 handful of cilantro roughly chopped, 1tbs minced garlic, 1/3 cup olive oil, juice of 2 limes, 1/4 tsp red pepper flakes, 1 tsp salt, 1/2 tsp cumin. Add your chicken to a bowl or bag and pour the marinade over the chicken. Let sit for at least 30 min.
  • In a medium bowl, combine cilantro, garlic, avocado oil, lime zest and juice, Greek yogurt, honey, cumin, chili powder, salt, and black pepper. Add the chicken thighs and toss until fully coated. Cover and let marinate for at least 30 minutes.
  • While the chicken marinates, prepare the coconut rice. Add jasmine rice, coconut milk, and salt to a pot. Cook according to the package instructions until the rice is tender and creamy. Once cooked, stir in the chopped cilantro.
  • To make the mango salsa, add diced mango, red bell pepper, red onion, jalapeño, and cilantro to a bowl. Squeeze in lime juice, season with salt, and mix until well combined.
  • Once the chicken has finished marinating, heat a skillet over medium high heat. Add the chicken and cook until golden and fully cooked through, flipping halfway through, about 5 to 7 minutes per side. No additional oil is needed.
  • Serve the chicken over the coconut rice and top with fresh mango salsa.

Equipment

saute pan
mixing bowls
measuring cups
cutting board

Nutrition Per Serving

Calories: 504kcal | Carbohydrates: 42g | Protein: 27g | Fat: 26g | Fiber: 3g