MANGO CHICKEN😍

You’re gonna find it hard to beat a 10 minute meal that tastes THIS good. Sweet, salty, slightly spicy, packed with umami – everything you would want in a summer dish. And TRUST – that combo with the coconut rice takes this over the edge (you can substitute for cauliflower rice or a simple salad for Whole30). Thanks to a little help from the broiler, you can get the essence of grilled chicken without the grill. A favorite in my household and soon to be a favorite in yours, you’re gonna wanna make this ASAP!

Serves 4.

Ingredients:

For the Mango Chicken:

• 8 boneless skinless chicken thighs

• 2 cups frozen mango chunks

• 2 cups coconut aminos

• ¼ cup fish sauce

• 4 garlic cloves, minced

• 1” ginger, minced (or 2 tbsps ginger paste)

• 1-2 tsps sriracha

• Avocado oil spray

For the Coconut Rice:

(Optional – for Whole30 serve over cauliflower rice or with roasted veggies)

• 1½ cups jasmine rice

• 1 cup canned coconut milk (Chaokoh brand is best as it doesn’t separate as much as other brands)

• 1 cup water

• ½ tsp salt

• 2 tbsps coconut oil

Directions:

For the Mango Chicken with Coconut Rice:

• Blend mango chunks, coconut aminos, fish sauce, garlic, ginger, and sriracha. Taste to adjust any seasonings and season with a pinch of salt if it needs it.

• Add chicken thighs to a large ziploc bag and pour over the sauce. Let marinate on the counter for 15-20 minutes to come to room temperature while you work on your rice.

• Rinse the rice under cold water a few times until the water runs clear. Drain and set aside.

• Add the coconut oil on medium heat to a pot with a tight fitting lid. Once melted, add the rice and toast for 30 seconds, stirring the whole time.

• Pour in the coconut milk, water, and pinch of salt and cover and bring to a boil.

• Once boiling, decrease the heat to low and cook for 10 minutes.

• Turn off the heat and let the rice sit with the lid on (do not peek!) for 10 more minutes while you work on your chicken.

• Set the broiler to high heat.

• Line a baking sheet with aluminum foil and grease with avocado oil spray or similar.

• Add the chicken in a single layer, ensuring not to crowd the pan.

• Broil for 7-9 minutes without flipping, until you see charred bits of chicken. You may need to move the sheetpan around in the oven a bit to ensure each piece of chicken gets charing as most broilers have the highest fire in the middle.

• Serve with the coconut rice and enjoy!

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