Description
This Honey Lime Chicken & Mango Jasmine Rice Stack is a vibrant and flavorful dish combining juicy, marinated grilled chicken breasts with fragrant jasmine rice mixed with sweet mango, fresh cilantro, and optional red onion. Perfect for a refreshing yet satisfying meal, this recipe balances sweet, tangy, and savory notes in just 55 minutes.
Ingredients
Scale
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
Rice & Mango Mixture
- 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 combined.
- Marinate the Chicken: Add the chicken breasts to the marinade and coat them thoroughly. Allow the chicken to marinate for at least 20 minutes to absorb the flavors.
- Cook the Rice: Cook jasmine rice using water or chicken broth according to package instructions. Once cooked, fluff the rice with a fork and set aside.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 5 to 6 minutes on each side, until fully cooked through and lightly caramelized. Remove from heat and let rest before slicing.
- Prepare the Mango Rice Mixture: Gently mix the cooked jasmine rice with diced mango, chopped cilantro, and red onion if using. Season the mixture lightly with salt to enhance the flavors.
- Assemble the Stack: On a serving plate, layer the mango jasmine rice first, then top with sliced honey lime chicken. Serve warm for the best taste experience.
Notes
- Marinating the chicken longer than 20 minutes (up to 2 hours) will enhance the flavors.
- For added spice, consider adding a pinch of chili flakes to the marinade.
- Use chicken broth instead of water for cooking rice to impart more depth of flavor.
- Red onion is optional but adds a nice crunch and flavor contrast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
