This 15-Minute Mango Lime Chicken with Rice and Beans is easy, healthy, and bursting with bright Mexican-inspired flavors. Juicy chicken is coated in a sweet and tangy mango lime sauce and served over rice and black beans for a complete meal.
1. In a food processor or high-speed blender, combine mango, about 4 tablespoons olive oil, lime juice, brown sugar, garlic, kosher salt, black pepper, and optional cayenne. Blend on high until smooth and emulsified, adding more oil if needed for a thick but pourable consistency. Taste and adjust seasoning as desired. Set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced chicken, season evenly with salt and pepper, and cook for 4 to 5 minutes, stirring and flipping intermittently, until cooked through.
3. Reduce heat to medium-low and drizzle desired amount of mango sauce over the chicken. Stir to coat evenly and simmer gently for 1 to 2 minutes.
4. Remove chicken from skillet. Divide rice and black beans evenly among serving bowls, then top with the mango lime chicken.
5. Drizzle additional mango sauce over the bowls if desired. Garnish with fresh cilantro and serve immediately.
Recipe is best served fresh but will keep airtight in the refrigerator for up to 5 days.
You may have extra mango sauce; reserve it for drizzling over other proteins or grain bowls.
Nutrition information is an estimate and may vary based on specific ingredients used.
Find it online: https://cookingwithramsay.com/mango-lime-chicken/