Grilled Chicken with Mango Salsa and Coconut Rice

Written by on in Recipes, Entertaining, Light and Healthier, Menu Planning, Weeknight Favorites

I have posted previously about my dislike for fruit and meat combos, and I’ll stick to that in MOST cases – but last night I made a mango salsa that was amazing with grilled chicken.  Coconut rice was the perfect accompaniment – its not overpowering, and it was really tasty on a piece of Naan Bread with the salsa and chicken.

I bet this salsa would be good with fish, too.  I’m not a huge fish fan – but if I get some nice Cod, Halibut or something else I’ll try it grilled with this salsa.

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Grilled Chicken with Mango Salsa

Super simple, really tasty, and a great way to change things up in your meal plan.
Author Carrie Hill

Ingredients

Chicken

  • 4 Chicken Breasts - butterflied open if you like and they're thick/fat ones
  • 4 Cloves Garlic minced
  • 1 Tbsp Olive Oil
  • 1/4 tsp. Salt
  • 1/4 tsp Pepper
  • 1 Lime juiced

Mango Salsa

  • 2 Ripe Mango peeled & diced
  • 2-3 small ripe tomatoes romas are fine, diced
  • 1/4 C Red Onion diced
  • 1/2 to 1 Fresh Jalapeno seeded & minced
  • 1/2 yellow or orange pepper diced
  • 2 Tbsp Cilantro or Parsley minced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Instructions

  1. Marinate the chicken in the garlic, oil, lime, salt & pepper for at least 2 hours, overnight is better.
  2. Grill over charcoal or propane until 165-170 degrees internal temperature
  3. Make the salsa ahead of time.
  4. Combine all salsa ingredients in a bowl and refrigerate. Taste and adjust salt, pepper & Jalapeno. As it sites it will get hotter - so maybe adjust that AFTER it sits.
 This recipe is a simple one for Coconut Rice.  It’s pretty mild but really tasty!

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Coconut Rice

Easy, Tasty, Great with grilled chicken or other Thai/Asian meals!
Author Carrie Hill

Ingredients

  • 1 C. Jasmine Rice rinsed
  • 1 C Water
  • 1 C Light Coconut Milk
  • 1/4 tsp. Salt

Instructions

  1. Combine everything in a heavy bottomed saucepan with a lid and bring to a boil, reduce heat and simmer for approx 20 minutes until rice is done.
  2. Recipe easily doubles!
  3. If you want to fancy it up - you can sprinkle in toasted coconut, toasted sesame seeds, or use a bit of soy sauce instead of salt when you cook it!