Description
This Honey Lime Chicken & Mango Jasmine Rice Stack offers a vibrant and juicy combination of honey-lime marinated grilled chicken paired with sweet diced mango mixed into fluffy jasmine rice, all garnished with fresh cilantro and a touch of red onion. It’s a colorful, flavorful meal perfect for an easy yet impressive dinner for four.
Ingredients
Scale
For the Chicken Marinade
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Zest and juice of 1 lime
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
For the Rice Stack
- 1 cup jasmine rice
- 1 3/4 cups water or chicken broth
- 1 large ripe mango, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lime zest, lime juice, honey, minced garlic, ground cumin, salt, and black pepper until well combined.
- Marinate the Chicken: Add the chicken breasts to the marinade and coat thoroughly. Cover and let them marinate for at least 20 minutes to allow the flavors to penetrate the meat.
- Cook the Jasmine Rice: Rinse the jasmine rice under cold water, then cook it with water or chicken broth according to the package instructions. Once cooked, fluff the rice gently with a fork and set aside to cool slightly.
- Grill the Chicken: Heat a grill pan or skillet over medium-high heat. Place the chicken breasts on the pan and cook for 5 to 6 minutes on each side, or until fully cooked through and nicely caramelized. Remove from heat and let the chicken rest for a few minutes, then slice it thinly.
- Prepare the Mango Rice Mixture: In a mixing bowl, gently combine the cooked jasmine rice with diced mango, chopped cilantro, and diced red onion if using. Season lightly with salt to taste and stir carefully to blend flavors without mashing the mango.
- Assemble the Stack: On each serving plate, layer a portion of the mango jasmine rice first, then top with slices of the honey lime grilled chicken. Serve warm and enjoy the burst of tropical, zesty flavors.
Notes
- You can use chicken broth instead of water to cook the rice for extra flavor.
- Allowing the chicken to rest after cooking helps retain its juices and keeps it tender.
- For a spicier kick, add a pinch of chili flakes to the marinade.
- Red onion is optional; you can substitute with green onions for a milder taste.
- This dish pairs well with a simple side salad or steamed vegetables for a complete meal.
