Description
This Honey Lime Chicken & Mango Jasmine Rice Stack offers a vibrant fusion of sweet and tangy flavors paired with tender grilled chicken and fragrant jasmine rice, making it a delicious and easy-to-make dinner perfect for any night of the week.
Ingredients
Scale
For the Chicken Marinade
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Zest and juice of 1 lime
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
For the Rice Stack
- 1 cup jasmine rice
- 1 3/4 cups water or chicken broth
- 1 large ripe mango, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion (optional)
Instructions
- Make the Marinade: In a bowl, whisk together olive oil, lime zest, lime juice, honey, minced garlic, ground cumin, salt, and black pepper to create a flavorful marinade for the chicken.
- Marinate the Chicken: Add the chicken breasts to the marinade and ensure they are well coated. Cover and refrigerate for at least 20 minutes to allow the flavors to infuse.
- Cook the Jasmine Rice: Rinse the jasmine rice if desired, then cook it with water or chicken broth according to package instructions. Once cooked, fluff the rice with a fork and set it aside.
- Grill the Chicken: Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for 5–6 minutes on each side until fully cooked through and lightly caramelized. Remove the chicken and let it rest for a few minutes before slicing.
- Prepare the Mango Rice Mix: In a bowl, gently combine the cooked jasmine rice with diced mango, chopped fresh cilantro, and finely diced red onion if using. Season lightly with salt to taste.
- Assemble the Stack: On each plate, layer a portion of the mango jasmine rice and top with slices of the honey lime chicken. Serve warm and enjoy the delicious balance of flavors.
Notes
- Marinating the chicken longer, up to 2 hours, will intensify the flavors.
- Using chicken broth instead of water to cook the rice adds extra depth.
- For extra heat, add a pinch of cayenne pepper to the marinade.
- The red onion is optional but adds a nice crunch and sharpness to the rice.
- Leftover chicken and rice can be refrigerated for up to 3 days and reheated gently.
