Chicken with Mango Salsa

1: Rinse jasmine rice in water until the water runs clear, then drain the water.

2: Add rice, coconut milk, water, and salt into a small pot or large saucepan over medium-high heat.

3: Add a bay leaf (optional) and about 1 tablespoon of olive oil to prevent the rice from sticking.

4: Stir until most of the water is absorbed by the rice.

5: Cover and simmer on low for about 15 to 20 minutes.

6: Combine mangos, red bell pepper, onion, jalapeño, cilantro, salt, pepper, and lime juice in a bowl.

7: Mix together and place in the fridge.

8: Season the chicken breast with salt and pepper.

9: Add avocado oil to a pan on medium-high heat.

10: Sear chicken until the internal temperature reaches 165°F (about 4-5 minutes on each side).

11: Alternatively, sous vide the chicken at 167°F for 45 minutes and then sear it for about 1 minute on each side to get golden brown.

12: Place rice in a bowl with sliced chicken, add mango salsa on top, and enjoy!