15-Minute Mango Lime Chicken with Rice and Beans

Name: 15-Minute Mango Lime Chicken with Rice and Beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 Servings
Ingredients: one large or extra-large fresh mango; about 6 tablespoons olive oil; 2 to 3 tablespoons lime juice; 1 tablespoon light brown sugar; 1 or 2 cloves garlic; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; pinch cayenne pepper; 1 to 1.25 pounds boneless skinless chicken breast; salt and pepper for seasoning chicken; one 8.8-ounce package precooked rice; one 15-ounce can black beans; fresh cilantro

User Reviews

4.4

39 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 Servings
Calories
691 kcal
Course
Lunch

15-Minute Mango Lime Chicken with Rice and Beans

Jade Rice

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15-Minute Mango Lime Chicken with Rice and Beans - EASY, healthy, and the mango sauce spiked with lime juice is SO tasty!! You can’t go wrong with Mexican-inspired flavors, JUICY chicken, and rice and beans!!

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Ingredients

Servings

one large or extra-large fresh mango peeled and diced into chunks or about 1 cup frozen mango, thawed and drained
about 6 tablespoons olive oil divided or as needed
2 to 3 tablespoons lime juice
1 tablespoon light brown sugar packed
1 or 2 cloves garlic peeled
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
pinch cayenne pepper optional and to taste
1 to 1.25 pounds boneless skinless chicken breast diced into bite sized pieces
salt and pepper for seasoning chicken
one 8.8-ounce package precooked rice
one 15-ounce can black beans drained and rinsed (I used low-salt)
fresh cilantro for garnishing

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Instructions

To the canister of a food processor fitted with the S-blade or high speed blender add the mango, about 4 tablespoons olive oil, lime juice, brown sugar, garlic, salt, pepper, optional cayenne pepper, and mix on high speed until smooth and emulsified. If necessary, add additional oil to get things moving in the food processor and until sauce comes together in a thick but pourable consistency. Taste and make any necessary seasoning adjustments if desired; set sauce aside.
To a large skillet, add 2 tablespoons olive oil, chicken, season evenly with salt and pepper, and cook over medium-high heat for about 4 to 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
After chicken is cooked through, reduce the heat to medium-low, and evenly drizzle as much mango sauce as desired over the chicken (you may have extra that you can save for another use or discard or reserve for drizzling over food when serving), stir to coat evenly, and simmer gently for about 1 to 2 minutes.
Remove the chicken from the skillet and evenly divide the chicken, rice, and beans between the serving bowls.
Add additional mango sauce over the rice and beans or chicken, if desired. Garnish with cilantro and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
Adapted from 20-Minute Cilantro Chicken with Rice and Beans

Nutrition Information

Show Details

Serving 1 Calories 691kcal (35%) Carbohydrates 48g (16%) Protein 60g (120%) Fat 29g (45%) Saturated Fat 5g (25%) Polyunsaturated Fat 22g Cholesterol 140mg (47%) Sodium 1178mg (49%) Fiber 11g (44%) Sugar 20g (40%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 691 kcal

% Daily Value*

Serving	1
Calories	691kcal	35%
Carbohydrates	48g	16%
Protein	60g	120%
Fat	29g	45%
Saturated Fat	5g	25%
Polyunsaturated Fat	22g	129%
Cholesterol	140mg	47%
Sodium	1178mg	49%
Fiber	11g	44%
Sugar	20g	40%