Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided, optional avocado oil)
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 2 teaspoons ground chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 24 ounces boneless and skinless chicken breasts (4 pieces)
  • 2 1/4 cups chicken broth (low-sodium)
  • 1 cup long-grain brown rice (uncooked)
  • 1/4 cup scallions (chopped)
  • 1 tablespoon cilantro (fresh, chopped)
  • 1 mango (medium, peeled, cored, and diced small)
  • 1/4 cup water
  • 1 lime (sliced into wedges)

Instruction

  • In a small bowl, combine 1 tablespoon olive oil, half the lime zest, half the lime juice, chili powder, cumin, salt & pepper. Add the chicken breast to the lime mixture and marinate for 15-20 minutes.
  • Meanwhile, bring the chicken broth to a boil. Once boiling, add the brown rice. Reduce to a simmer, cover, and cook for 10 to 20 minutes or until rice is tender Stir in the remaining lime zest and lime juice, scallions, cilantro, and diced mango. Set aside.
  • Heat large skillet over medium-high heat. Add remaining 1 tablespoon of olive oil.
  • Sear chicken on both sides, about 2-3 min each side, ensuring it is golden brown and slightly crisp on both sides. (Note: if using a non-stick skillet, chicken that may stick to the pan will
  • "Release" when it is ready to turn. No need to force it.
  • When chicken is golden brown on both sides, reduce heat to medium-low, pour in 1/4 cup water and cover.
  • Cook on medium-low an additional 6-8 minutes, until breasts are cooked through and no longer pink inside. Internal temperature should be 165 degrees.
  • Divide rice among 4 plates, top with chicken breast, and garnish with remaining lime slices.