Chili Rubbed Chicken with Coconut Rice and Mango Salsa

Great recipe for Summer when Mangos are plentiful.  Based on a recipe from Eating Well Magazine, May 2020.

Ingredients

1 pound boneless, skinless chicken breasts

2 Tablespoons of chili powder

1 clove of garlic minced
1/2 teaspoon garlic powder (optional)
1 Tablespoon of brown sugar (optional)

1 cup of rice

1 can light coconut milk (14 oz.)

1 Mango

1 medium red pepper

1 onion (red or vidalia)

3 Tablespoons lime juice

1/4 cup fresh cilantro

olive oil

salt

Preheat oven to 400 degrees

Make the rice:

Add enough water to coconut milk to make 2 cups of liquid stir in 1/4 teaspoon salt, then combine with rice and cook.  (I use a rice cooker)

Make the chicken:

Mix 2 T. chili powder, garlic, 1 T. brown sugar, 1/4 teaspoon of salt, 1/2 teaspoon garlic powder and 1 T. of olive oil then rub on chicken.  Cook in preheated oven until temperature of chicken reaches 165 degrees. (Takes about 20 minutes, then let chicken rest for 15 minutes)

Make the salsa:

Dice mango, red pepper, onion and cilantro then toss together in bowl.

Make the salsa dressing by combining 1 Tablespoon olive oil with 3 T. lime juice and 1/4 teaspoon salt. Pour over the diced mango mixture and toss to coat.

To Serve, place rice and sliced chicken on plate then top with salsa.

Notes: I like to make extra for leftovers so I double or triple the ingredients and adjust as needed.  This recipe can be prepped and refrigerated until ready to cook.  

Corn Muffins

I've been making these to go along with our chilli :)

1 cup pan cornmeal
1 cup flour
1/3 cup sugar
1 egg
1 cup milk
1 can of creamed corn
4 tablespoons of melted butter
2 teaspoons baking powder
1/2 teaspoon salt

Mix all the ingredients in medium sized bowl.  Fill paper lined muffin tins (I spray my liners with butter flavored cooking spray).  Bake for 18 minutes at 350 degrees.