Description
This Honey Lime Chicken & Mango Jasmine Rice Stack combines tender, marinated chicken breasts with a refreshing honey lime glaze, paired perfectly with fragrant jasmine rice mixed with sweet mango, fresh cilantro, and a hint of red onion. A vibrant and satisfying meal that’s both easy to prepare and bursting with irresistible flavors.
Ingredients
Scale
For the Honey Lime Chicken
- 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 Mango Jasmine Rice
- 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
- Prepare the marinade: In a bowl, whisk together olive oil, lime zest, lime juice, honey, minced garlic, ground cumin, salt, and black pepper until well combined.
- Marinate the chicken: Add the chicken breasts to the marinade, turning to coat them thoroughly. Cover and let marinate for at least 20 minutes to allow the flavors to infuse.
- Cook the jasmine rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice with water or chicken broth in a pot according to package instructions. Bring to a boil, reduce heat, cover, and simmer until rice is tender and liquid absorbed, about 15 minutes. Fluff the rice with a fork and set aside.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5–6 minutes on each side, until fully cooked through and nicely caramelized on the outside. Remove from heat and let the chicken rest for a few minutes before slicing.
- Mix the rice salad: In a bowl, gently combine the cooked jasmine rice with diced mango, chopped cilantro, and red onion if using. Season lightly with salt to enhance the flavors.
- Assemble the stack: On each serving plate, layer a portion of the mango jasmine rice mixture, then top with sliced honey lime chicken. Serve warm and enjoy your vibrant and flavorful meal.
Notes
- Marinate the chicken longer (up to 2 hours) for more intense flavor.
- If you don’t have a grill pan, use a regular skillet or outdoor grill.
- Use chicken broth instead of water to cook the rice for added flavor.
- Red onion is optional but adds a nice crunch and sharpness.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
