Tender chicken blended with lime, chili, mango, and fresh veggies served over fragrant rice for a flavorful meal.
# Components:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tbsp olive oil
03 - Juice and zest of 2 limes
04 - 2 cloves garlic, minced
05 - 1 red chili, finely chopped (seeds removed for less heat)
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1 tsp salt
09 - ½ tsp black pepper
→ Bowls
10 - 2 cups cooked jasmine or basmati rice
11 - 1 large ripe mango, peeled and diced
12 - 1 red bell pepper, thinly sliced
13 - 1 small cucumber, diced
14 - 1 avocado, sliced
15 - ¼ red onion, thinly sliced
16 - ½ cup fresh cilantro leaves, chopped
17 - Lime wedges, for serving
→ Chili Lime Dressing
18 - 3 tbsp olive oil
19 - Juice of 1 lime
20 - 1 tbsp honey or maple syrup
21 - 1 small red chili, finely chopped
22 - Salt and pepper, to taste
# Method:
01 - Combine olive oil, lime juice and zest, garlic, chili, cumin, paprika, salt, and black pepper in a large bowl. Add chicken strips and mix thoroughly. Marinate for at least 15 minutes.
02 - While chicken marinates, cook jasmine or basmati rice according to package instructions if not already prepared.
03 - Whisk together olive oil, lime juice, honey or maple syrup, chopped chili, salt, and pepper in a small bowl. Set aside.
04 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 4 to 5 minutes per side until cooked through and lightly charred. Remove from heat and set aside.
05 - Divide cooked rice evenly among four bowls. Top each with cooked chicken, diced mango, sliced red bell pepper, diced cucumber, sliced avocado, red onion, and chopped cilantro.
06 - Drizzle chili lime dressing over each bowl and garnish with lime wedges. Serve immediately.
