Lemon Honey Garlic Marinated Chicken Rice Bowls with Mango Salsa
Servings: 4
Ingredients
For the Lemon Honey Garlic Marinated Chicken:
- 1 - 1 1/2 lbs. Chicken Thighs or chicken breasts
- 1 cup Plain Greek Yogurt
- 1/4 cup Olive Oil
- 4 Garlic Cloves minced
- Juice of 2 Lemons
- 1/4 cup Honey
- 2 tbsp. Fresh Cilantro or parsley
- 1 tsp. Salt
- 1 tsp. Paprika
For the Cilantro Lime Rice:
- 2 cups Cooked Basmati Rice
- 1/4 cup Freshly Squeezed Lime Juice
- 1/4 cup Fresh Cilantro chopped
- 1 tsp. Salt
For the Mango Salsa:
- 2-3 Mangoes ripe but slightly firm
- 1/2 Red Onion finely chopped
- 1/2 pint Cherry Tomatoes quartered
- 1/4 cup Fresh Cilantro chopped, or parsley
- 1 Jalapeno finely chopped
- Juice of 1 Lime
- 1 tbsp. Apple Cider Vinegar
Instructions
For the Lemon Honey Garlic Marinated Chicken:
- Combine all ingredients in a resealable bag or airtight container. Shake very well, until chicken is coated in the marinade.
- Marinate in the fridge for at least 1 hour and up to 2 days in advance.
- When ready to serve, cook the chicken over medium high heat in a skillet with olive oil. Sear for 3-4 minutes on each side, then reduce heat to medium low to cook for 10-12 minutes, until fully cooked.
- (Optional) Slice the chicken into bite-sized pieces and toss back in the pan with a drizzle of olive oil to get crispy on all sides.
For the Cilantro Lime Rice:
- Stir the lime juice, chopped cilantro, and salt in the cooked rice. Set aside.
For the Mango Salsa:
- Toss all ingredients together in a mixing bowl. Season with salt and black pepper to taste. Serve with the cooked chicken and cilantro-lime rice to be enjoyed!
