Grilled Chimichurri Chicken, Mango Rice

It is getting super HOT outside and the days of heavy, fatty meals are on a serious hiatus! This meal is delicious, light, and can be eaten for lunch or dinner. The citrus-y flavor of lime juice, combines with the herb-y goodness of cilantro, and a little kick from red pepper, to give this grilled chicken a pleasant and refreshing bite. The subtle flavor and texture of the Basmati rice pairs beautifully with the sweetness and crunch of the fresh mango salsa! This recipe will easily become one of your go-to’s! Invite friends over, make some margaritas, and add a fresh garden salad for a quick and easy weekend meal by the pool!

*The items shown are brands that I personally use, however, there is no endorsement of these products, and you may use similar products of different brands if you are unable to find them in your local store. You may also want to use organic or fresher ingredients that you must slice and dice yourself, feel free to use what you are comfortable with eating, but do not expect the same time frame for completion. Of course omitting anything that you are allergic to or do not like may or may not change the end result, but whatever you choose to do, there should be no MAJOR compromise in flavor or quality. If you have any questions about substitutions feel free to ask in the comments!

(If you make this dish, please take a picture and post to your social media account tagging this blog, thanks so much!)

Grocery List:

  • Thin cut chicken breast
  • peeled garlic cloves
  • 2 bags Heat and eat Basmati rice
  • fresh mango salsa
  • fresh cilantro
  • saran wrap (not pictured)
  • crushed red pepper 
  • kosher salt
  • canola oil (or oil of your preference)
  • white vinegar
  • lime juice
  • black pepper

Materials: wok pan or skillet, glass bowl or gallon zip lock bag, cast iron stove top grill

Chimichurri Chicken, Feeds 4-6

Ingredients:

  • 1 pack 4-6 pieces thin cut chicken breast 
  • 2 cups chopped cilantro
  • 1/4 cup oil
  • 1/4 cup vinegar
  • 1 cup lime juice 
  • 1 tbsp salt
  • 1/2 tbsp black pepper
  • 1/4 cup minced garlic 
  • 1 tsp red pepper flakes

Combine all ingredients into your bowl (or zip lock bag) except for the chicken. Mix ingredients, (put aside about 1/2 cup of the mixture to add on top of chicken before eating!), add chicken breast and make sure each piece is coated with marinade. Cover with saran wrap and place in refrigerator for 15 minutes. Preheat grill on low heat until chicken is ready to remove from fridge.

*Quick Tip: Do not exceed 15 minutes, chicken will become tough before cooking! Do not add too much oil, it will drown all other flavors in the marinade!

Mango Rice, Feeds 4-6

Ingredients:

  • 2 Bags heat and eat Basmati rice
  • 1- 1 1/2 cups mango salsa
  • 1 tbsp oil
  • kosher salt
  • pepper

While chicken breasts are marinating, turn stove on high heat and add a tablespoon of oil to your wok pan or skillet. Add 1 to 1 1/2 cups of mango salsa in to the pan. Cook on high heat for 2-3 minutes, constantly moving mix around the pan. DO NOT let any of the vegetables or fruit brown or wilt. Move mango salsa to one side of the pan and add Basmati rice. Turn stove down to medium-high heat and cook for an additional 2 minutes. Add salt and black pepper (I would estimate about 1 tsp equal parts combined). Mix ingredients together, and turn heat off.

1 minute before removing chicken from fridge, spray grill with non stick spray and turn grill pan to high heat. Remove chicken, make sure pieces are still coated with marinade and cook on high for about 2-3 minutes, flip chicken over and turn heat off for the remainder of cooking time.

*Quick Tip– not all thin cut chicken breast are equal in size and thickness, to ensure “done-ness” lightly poke your chicken breast, if clear juices run out it should be done and still juicy inside; if you have a kitchen thermometer, check for a temp of 165 degrees in the thickest section of your meat!

Light, lovely, and oh so yummy!

Happy Eating!

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