Spiced Mango Chicken Bowl with Lime Rice and Roasted Green Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the green beans and red bell pepper with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 minced garlic clove. Spread on a tray and roast for 15 to 18 minutes at 220 °C / 425 °F, until tender and lightly browned.

2. 2

   Rinse the jasmine rice. Place it in a pot with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, then fluff with a fork. Stir in 1 tablespoon lime juice and half of the lime zest.

3. 3

   While the rice cooks, marinate the chicken with 1 tablespoon olive oil, smoked paprika, cumin, dried oregano, 1 minced garlic clove, 1/2 tablespoon lime juice, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well so all the strips are coated.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the chicken for 4 to 5 minutes per side, until nicely browned and it reaches a safe internal temperature of 74 °C / 165 °F. Remove from the heat and let rest for 3 minutes.

5. 5

   Make the mango salsa by combining the mango, half of the red onion, cilantro, the remaining lime juice, the remaining lime zest, the last minced garlic clove, and a pinch of salt. Toss gently so the mango keeps its shape.

6. 6

   To serve, divide the lime rice among four bowls. Top with the spiced chicken, roasted green beans, red bell pepper, and the remaining red onion. Finish with the mango salsa and serve right away.