Once again, I pulled an idea off Culinary In The Desert and gave it a little of my own twist.
Chicken with Mango Salsa, Green Beans, and Coconut Rice(Adapted from Culinary in the Desert, who adapted from CL)
1 tablespoon chopped fresh cilantro
2 tablespoons low-sodium soy sauce
2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons olive oil
1 1/2 teaspoons honey
1 tablespoon grated lime rind
4 teaspoons fresh lime juice
1 garlic clove, minced
1 cup cubed peeled ripe mango
1/4 cup diced red onion
1/4 cup chopped fresh mint
1 1/2 tablespoons finely chopped seeded jalapeño pepper
1 cup uncooked basmati rice
1 sm can coconut milk
water to equal 1.5 c liquid
2 free range chicken breast halves, frenched if you like.
Preheat oven to 375F
For the sauce, combine ingredients in a blender and proccess until incorporated. Pour over chicken.
To prepare salsa, combine mango, red onion, mint, and jalapeño in a medium bowl, tossing to combine. Season to taste.
To prepare coconut rice, combine rice, salt, water and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15-20 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.
Cook green beans as desired.
Heat a cast iron skillet or grill pan over medium-high heat. Coat pan with cooking spray. Place chiken skin side down, reserving marinade; cook 3 minutes on each side or until browned. Place Chicken in the oven and bake for 20 mins or until cooked. While the chicken is cooking, boil the marinade until reduced to a syrup.
To serve, brush cooked chicken with marinade glaze, slice and serve with rice, beans and salsa.