Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Chili Lime Mango Chicken and Rice recipe is not just a meal—it's a tropical flavor journey that combines the tangy zest of lime, the sweet juiciness of mango, and the bold kick of chili powder. Perfect for those who crave excitement on their plate, this dish promises to transport you from your kitchen to a vibrant Mexican-inspired feast in just 35 minutes. Whether you're a cooking novice or a seasoned chef, this recipe will become your new go-to for a quick, delicious, and impressive dinner that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breast
- 1 cup rice
- 1 ripe mango, diced
- Juice of 2 limes
- 1 tsp chili powder
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Begin by preparing all your ingredients. Dice the ripe mango and set it aside. Juice two limes, ensuring you have enough juice for the recipe. Measure out 1 cup of rice and 2 cups of chicken broth.
- In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Once boiling, add the rice and a pinch of salt. Stir briefly, then reduce the heat to low, cover the saucepan, and let it simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, prepare the chicken. Season the chicken breasts with chili powder, salt, and pepper on both sides. Make sure the chicken is evenly coated with the spices for maximum flavor.
- In a large skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. This will help retain its juices. After resting, slice the chicken into strips or cubes.
- In the same skillet, add the diced mango and the lime juice. Cook for about 2-3 minutes, stirring gently, until the mango is slightly softened and heated through.
- Add the sliced chicken back into the skillet with the mango and lime mixture. Toss everything together to combine and heat through for another 1-2 minutes.
- Once the rice is done cooking, fluff it with a fork and divide it among four serving plates. Top each serving of rice with the chili lime mango chicken mixture.
- Garnish with additional lime wedges or fresh cilantro if desired. Serve immediately and enjoy your delicious Chili Lime Mango Chicken and Rice!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your chicken reaches 165°F (75°C) for perfect, safe cooking.
- Mango Matters: Choose a ripe, slightly soft mango for the best flavor and sweetness. If it's too firm, let it ripen at room temperature for a day or two.
- Spice Customization: Adjust the chili powder to your heat preference. For a milder version, use less; for spice lovers, add a pinch of cayenne.
- Rice Perfection: Rinse your rice before cooking to remove excess starch and prevent clumping. Use a fork to fluff the rice for a light, fluffy texture.
- Resting Meat: Always let your chicken rest for 3-5 minutes after cooking. This helps retain moisture and ensures juicy, tender meat.
- Meal Prep Hack: This recipe is great for batch cooking. The chicken and mango mixture can be stored separately in the refrigerator for 3-4 days.
- Garnish Upgrade: Fresh cilantro, extra lime wedges, or a sprinkle of green onions can elevate the dish's presentation and add extra flavor layers.
Nutrition Facts
Calories: 359kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
