Succulent chicken, bright mango, and herbs come together with rice in this easy, vibrant fusion dish.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Rice
07 - 1 1/2 cups jasmine rice, rinsed
08 - 3 cups low-sodium chicken broth
→ Mango & Vegetables
09 - 1 large ripe mango, peeled, pitted, and diced
10 - 1 red bell pepper, diced
11 - 1/2 small red onion, finely chopped
12 - 2 cloves garlic, minced
→ Fresh Herbs & Garnishes
13 - 1/2 cup fresh cilantro, chopped, plus extra for garnish
14 - 1 lime, zested and juiced
15 - 2 tablespoons scallions, sliced (optional)
→ Additional
16 - 1 tablespoon olive oil (for cooking vegetables)
17 - Salt and pepper, to taste
# Directions:
01 - In a medium bowl, combine chicken pieces with 1 tablespoon olive oil, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly and set aside to marinate while preparing the other ingredients.
02 - Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat. Add the marinated chicken and cook for 5 to 6 minutes until golden brown and fully cooked. Transfer chicken to a plate and set aside.
03 - Using the same skillet, add the chopped red onion and diced red bell pepper. Sauté for 2 to 3 minutes until vegetables begin to soften. Stir in the minced garlic and cook for an additional 30 seconds until aromatic.
04 - Add the rinsed jasmine rice to the skillet, stirring to coat with the vegetables and oil. Pour in 3 cups of low-sodium chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 18 minutes until the rice is cooked and liquid is absorbed.
05 - Remove the skillet from heat. Fluff rice with a fork, then gently fold in the reserved cooked chicken, diced mango, chopped cilantro, lime zest, and lime juice. Adjust seasoning with salt and black pepper to taste.
06 - Cover the skillet and let stand for 5 minutes to allow the flavors to meld. Garnish with additional cilantro and sliced scallions if desired. Serve warm.
