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.
Servings 6
Calories 646kcal
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
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!
Nutrition
Calories: 646kcal | Carbohydrates: 53g | Protein: 25g | Fat: 48g | Fiber: 9g