Chicken with Mango Salsa
Serves 420 mins prep30 mins cook
A delicious dish featuring seared chicken breast served over jasmine rice and topped with a fresh mango salsa. Perfect for a flavorful meal with sweet and spicy notes from the mango and jalapeño.
0 servings
What you need
Instructions
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!View original recipe