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15-Minute Mango Lime Chicken with Rice and Beans
4.4 from 39 votes

15-Minute Mango Lime Chicken with Rice and Beans

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!!

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Remove the chicken from the skillet and evenly divide the chicken, rice, and beans between the serving bowls.
  5. 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.
  6. Adapted from 20-Minute Cilantro Chicken with Rice and Beans

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 691

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.