Why I Love This Recipe

This bowl tastes like sunshine in dinner form. The juicy cilantro lime chicken, creamy coconut rice, and fresh mango avocado salsa are the perfect combination of bright, sweet, and savory flavors. Every bite feels fresh and satisfying, making it one of those meals I find myself craving all summer long…although honestly, I’d happily eat it any time of year.

Enjoying The Leftovers

Lunch tomorrow is looking pretty good if you ask me.

Storing:

Store the chicken and coconut rice together in an airtight container in the refrigerator for up to 4 days. Keep the mango avocado salsa separate and add it just before serving for the freshest flavor and texture.

Reheating:

Warm the chicken and rice in the microwave or a skillet until heated through, then top with the fresh mango avocado salsa before serving.

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Cilantro Lime Chicken with Coconut Rice and Mango Salsa

Enjoy flavorful Coconut Lime Chicken served over creamy coconut rice and topped with fresh mango avocado salsa. It's perfect for a tropical, high-protein, and refreshing healthy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
US M
Servings 6

Ingredients

For the marinade
  • 2 lbs chicken
  • 1 handful of cilantro, roughly chopped
  • 3 cloves of garlic, minced
  • 1/3 cup olive oil
  • 2 limes, juiced
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 tbsp honey
For the rice
  • 1 cup white rice
  • 1 cup coconut water
  • 1 cup can coconut milk
  • Sprinkle of salt
For the salsa
  • 1 red bell pepper, finely diced
  • 2 mangos, finely diced
  • 2 avocados, cubed
  • 1/2 red onion, finely diced
  • 2 tbsp cilantro, chopped
  • 1/2 lime, juiced
  • Salt and pepper, to taste
US – M

Instructions

  • In a large bowl or zip lock bag, whisk together the cilantro, garlic, olive oil, lime juice, honey, red pepper flakes, salt, and cumin. Add the chicken and toss to coat well. Cover and marinate in the refrigerator for at least 30 minutes.
  • While the chicken marinates, prepare the coconut rice. Combine the rice, coconut milk, coconut water, and a pinch of salt, then cook according to the package directions.
  • Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until fully cooked. Since the marinade contains oil, there's no need to add extra to the pan. Let the chicken rest for a few minutes before slicing.
  • To make the mango salsa, combine the diced bell pepper, red onion, mango, avocado, and cilantro in a bowl. Add the lime juice, salt, and pepper, then gently toss until everything is well combined.
  • Assemble the bowls by adding the coconut rice, sliced chicken, and mango salsa. Serve immediately and enjoy!

Equipment

cutting board
saute pan
mixing bowls
small pot

Nutrition Per Serving

Calories: 646kcal | Carbohydrates: 53g | Protein: 25g | Fat: 48g | Fiber: 9g