Mango Chile Chicken Bowls
Attention mango lovers, this delicious mixture makes the perfect marinade or sauce to brighten up your rice bowls. Works great for fish, chicken, or veggies!
MANGO CHILE CHICKEN BOWLS
BY: LINDSAY COTTER
INGREDIENTS
1 small mango (peeled) and extra for plating, if desired. (about ⅔ to 1 cup diced )
2 Tablespoons chili sauce (i.e sriracha)
1 Tablespoon lime juice
¼ cup honey or agave nectar
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon minced garlic
¼ cup chopped red onion or shallot
¼ cup dry white wine (see notes for substitutes)
¼ cup olive oil
¼ cup fresh orange juice
2 lbs skinless chicken breast
Toppings to garnish – Cilantro, lime wedge, crushed black pepper/sea salt
DIRECTIONS
Peel and dice your mango. Cut more or keep extra for your bowl if desired.
Blend the first 11 ingredients (mango, chili sauce, lime juice, honey, salt, pepper garlic, onion, oil, orange juice, and wine) together in a blender or food processor. It should blend into a nice orange or tropical color. Reserve ¼ cup of the marinade in small bowl.
Wash your chicken and pat dry. Place in baking dish or ziplock bag. Pour remainder of marinade over chicken. Place chicken in fridge to marinate for as little as 1 hr or up to 24 hrs.
Remove marinated chicken from fridge.
Preheat oven to 425 F or grill at medium high.
Place chicken in baking dish and add ¼ cup of the marinade on top of chicken.
Bake for 25 -30 minutes. Check at 25 minutes for doneness. Broil the last minute to caramelize marinade.
If grilling, place chicken breast in foil or directing on grill. Brush reserved marinade on top. Grill for about 20 minutes or until chicken is no longer pink. Feel free to grill extra mango slices too!
Remove and serve into individual bowls with cooked rice and diced mango. Paleo option: substitute rice for cauliflower rice.
Squeeze any extra lime juice on top and garnish chopped cilantro, lime, and pepper/sea salt if desired.
Enjoy!
Xx-
jo