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Mango Lime Chicken with Cilantro Rice and Pico de Gallo



For the Chicken:

  • 2 Chicken Breasts
  • 3/4 Cup Pure Mango Juice
  • 1/4 Cup Olive Oil
  • 1/3 Cup Fresh Lime Juice
  • Zest from 2 Limes
  • 1 Tablespoon Honey
  • 1 Teaspoon Cumin
  • 2 and 1/2 Tablespoons Soy Sauce (gluten-free)
  • 2 Teaspoons Minced Garlic
  • 1/2 Cup Chopped Cilantro

For the Cilantro Rice:

  • 2 Cups Jasmine Rice
  • Juice of 1 Lime

For the Pico de Gallo:

  • 2 Medium Tomatoes
  • 2 Fresh Cayenne Peppers
  • 2 Avocados
  • 1/4 Red Onion
  • 1/4 Cup Chopped Cilantro
  • Juice of 3 to 4 Limes


  1. Marinate the Chicken:
    • In a 1-gallon resealable bag, combine the chicken breasts with mango juice, olive oil, lime juice, lime zest, honey, cumin, soy sauce, and minced garlic. Marinate in the refrigerator for at least 30 minutes.
  2. Cook the Rice:
    • Prepare the jasmine rice according to the package instructions. Once cooked, fluff the rice with a fork and squeeze the juice of 1 lime over it. Mix in chopped cilantro.
  3. Prepare the Pico de Gallo:
    • Dice the tomatoes, cayenne peppers, avocados, and red onion. Combine them in a medium bowl with chopped cilantro. Squeeze fresh lime juice over the mixture and toss to combine.
  4. Grill the Chicken:
    • Preheat the barbecue to medium heat. Grill the marinated chicken breasts for about 25 minutes, flipping halfway through, until cooked thoroughly.
  5. Assemble:
    • Serve the grilled mango lime chicken over a bed of cilantro rice. Top with pico de gallo salsa.



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