Description
A recipe for a fresh, flavorful rice bowl featuring pan-seared chicken and a bright mango salsa.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup uncooked jasmine rice
- 2 cups water
- 1 large ripe mango, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime
- 1 tablespoon honey
Instructions
- Cook the rice: Combine jasmine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.
- Prepare the chicken: Season chicken breasts evenly with salt, pepper, and garlic powder.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes per side, until internal temperature reaches 165°F (74°C). Remove chicken and let it rest for 5 minutes before slicing thinly.
- Make the mango salsa: In a medium bowl, combine diced mango, red onion, cilantro, jalapeño (if using), lime juice, and honey. Mix gently.
- Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with sliced chicken. Spoon a generous amount of mango salsa over the chicken.
Notes
- For extra flavor, marinate the chicken in lime juice and a pinch of cumin for 30 minutes before cooking.
- If you prefer a spicier salsa, leave some seeds in the jalapeño.
- Brown rice can substitute for jasmine rice; adjust cooking time as needed.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Pan-Searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 4
- Protein: 48
- Cholesterol: 130