Mango Salsa Coconut Rice Bowl with Grilled Chicken

Ingredients:

  • 1 cup jasmine or basmati rice

  • 1 cup coconut milk + 1 cup water

  • 1/2 tsp salt

  • 2 chicken breasts or thighs

  • 1 tbsp olive oil

  • 1 tsp paprika

  • Salt and pepper

  • 3/4 cup Jaffa Salads Mango Salsa

  • Sliced cucumber, shredded carrot, edamame, or avocado (for topping)

  • Lime wedges

Instructions:

  1. Cook the rice: In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with fork.

  2. Grill or pan-sear chicken seasoned with olive oil, paprika, salt, and pepper until golden and cooked through. Slice thinly. Build your bowl: scoop coconut rice into bowls, top with chicken, veggies, and a big spoonful of mango salsa.

  3. Squeeze fresh lime juice over the top before serving.

Rob Mor