This is a wonderful meal that I should make more often. The key to this dish is that you have to let the flavors develop. Make the salsa a few hours ahead of time and see how all the flavors come to life. Secondly, a tablespoon of Melinda's Mango Habanero Sauce takes the salsa to the next level. Lastly, let the chicken marinate for at least 4 hours and you really will taste the great salty, sweet and spicy characteristics of the marinade.
Ingredients:
4 medium chicken breasts
2 large roma tomato's
1/4 medium red onion
1 clove garlic
1 ripe mango
1 tablespoon chopped cilantro
1 tablespoon olive oil
1 tablespoon Melinda's Mango Habanero Sauce
1 tablespoon chopped cilantro
1 tablespoon olive oil
1 tablespoon Melinda's Mango Habanero Sauce
1 avocado1 cup basmati rice
1 1/2 cups water
1 teaspoon salt
Marinade:
1/4 cup lite soy sauce
1/4 cup honey
1 tablespoon canola oil
1 crushed garlic clove
1 small jalapeño pepper
Preparation:
Combine diced tomato, red onion, garlic, mango cilantro and Melinda's Mango Habanero Sauce in a bowl. Mix in the olive oil and salt and pepper to taste. Cover and plastic and set a side for an hour or two so the favors to develop.
Combine the soy, honey, oil and crushed garlic clove in a bowl and mix well. Take the jalapeno pepper and slice into 1/4" rings. Use about 5 rings and add to the marinade.
Place the water, rice and salt into a rice cooker and let the rice cook while you prepare the rest of the meal.
Take the chicken breasts and rinse them in cold water. Place some plastic wrap on the cutting board and cover with plastic wrap. Pound the chicken breasts so they are about 1/2" thick. Place the chicken breast into a 1 gallon Ziploc bag. Repeat the process with the other chicken breasts. Pour the marinade into the Ziploc bag and let marinate in the refrigerator for 4 hours.
Combine diced tomato, red onion, garlic, mango cilantro and Melinda's Mango Habanero Sauce in a bowl. Mix in the olive oil and salt and pepper to taste. Cover and plastic and set a side for an hour or two so the favors to develop.
Combine the soy, honey, oil and crushed garlic clove in a bowl and mix well. Take the jalapeno pepper and slice into 1/4" rings. Use about 5 rings and add to the marinade.
Place the water, rice and salt into a rice cooker and let the rice cook while you prepare the rest of the meal.
Remove the chicken breasts from the marinade and place on paper towels. The chicken has already taken on the flavors of the marinade, but now you want the chicken to be dry before grilling. Heat the grill to medium high. Grill the chicken breast for about 5 minutes per side. When done, set on a plate covered with aluminum foil for 3 - 4 minutes.
To serve, place some basmati rice on a serving plate. Take the chicken breast and slice into 1/2" pieces and set on the rice. Add a scoop of mango salsa, avocado slices and a squeeze of lime.
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