Searching for a straightforward, wholesome dinner that’s filled with taste? Make my Mango Salsa Rooster Bowl! This recipe would possibly sound sophisticated nevertheless it solely takes about 20 minutes to make. Put together the salsa first, begin the rice, grill the rooster, then put all of it collectively.
That is principally simply my good grilled rooster (with chili powder and cayenne), mango salsa, and scrumptious cilantro rice. Really easy! I may eat this mango salsa on a regular basis. I completely adore mangoes and so they’re so good for you.
This bowl actually hit the spot with the juicy mangoes, warmth from the jalapeño, creamy avocado, and rice to convey all of it collectively.
You actually can’t have sufficient lime juice right here so be sure you serve this with lime wedges for much more citrus punch!
Mango Salsa Rooster Bowl
Mango Salsa, recipe follows
Boneless skinless rooster breast
Garlic powder, onion powder, paprika, chili powder, cayenne, salt, pepper
Cilantro rice, recipe follows
For serving: avocado, limes, cilantro
- Make mango salsa in accordance with instructions under and put aside.
- Make cilantro rice in accordance with instructions under.
- Whereas rice is cooking, prep the rooster: slice lengthwise, then season nicely with garlic powder, onion powder, paprika, chili powder, cayenne, sea salt, and black pepper. Drizzle with olive oil and rub in spices. Grill rooster for five minutes per facet till rooster reaches 170 levels.
- Let rooster relaxation. Divide cilantro rice into two bowls. Add avocado slices, limes, and cilantro. Carve rooster and set on prime of rice. Prime with mango salsa and luxuriate in with contemporary lime juice drizzled on prime!
Mango Salsa
1 massive mango
1/2 jalapeno
2 Tbsp diced purple onion
2 Tbsp chopped cilantro or Italian parsley
Juice of 1/2 a lime
- Minimize the cheeks off of 1 massive mango, rating cubes into every cheek, and minimize the cubes away from the pores and skin.
- Slice a jalapeño in half, take away the seeds, and cube half. Toss with mango cubes, diced purple onion, chopped cilantro or parsley (if you happen to don’t like or have cilantro), and the juice of half a lime.
- Put aside at room temperature when you make dinner or preserve for a number of days lined within the fridge.
Cilantro Rice
1 cup jasmine rice
1 1/3 cup water
Zest and Juice from 1 lime
1 bunch cilantro
- Tempo rice in a fine-mesh sieve and rinse underneath chilly water twice. Place in a pot with a lid with 1 1/3 cup of water and a few salt. Cowl the pot, convey to a boil, then instantly cut back warmth to low and let simmer till water has absorbed, about 6-10 minutes.
- Take away from warmth and let sit with the lid on for ten minutes.
- Whereas rice is steaming, zest and juice a lime (use two if one isn’n juicy sufficient!) in a big bowl. Whisk in cilantro.
- Fluff rice with a fork, then stir nicely with lime juice, lime zest, and cilantro. Serve instantly.
Completely happy consuming,
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