Cilantro-Lime Chicken with Mango Salsa

Name: Cilantro-Lime Chicken with Mango Salsa
Cook time: 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 680 g boneless skinless chicken breasts trimmed; 45 ml lime juice freshly squeezed; 4 g lime zest finely grated; 20 g fresh cilantro leaves and tender stems finely chopped; 3 clove garlic cloves minced; 4 g ground cumin; 3 g chili powder; 4 g fine salt; 2 g black pepper freshly ground; 30 ml olive oil; 300 g ripe mango peeled, pitted, and diced; 40 g red onion finely diced; 1 whole jalapeño seeded and finely diced; 10 g fresh cilantro leaves chopped; 15 ml lime juice freshly squeezed; 1 g fine salt; 180 g long-grain white rice rinsed; 360 ml water; 5 g fine salt; 15 g unsalted butter; 15 g fresh cilantro leaves chopped; 4 wedge lime wedges for serving

Chicken breasts are marinated with lime, cilantro, garlic, and cumin, then grilled and finished with a fresh mango salsa. The plate is rounded out with cilantro rice for a complete main course with clear acid, sweetness, and gentle heat.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

680 g boneless skinless chicken breasts trimmed
45 ml lime juice freshly squeezed
4 g lime zest finely grated
20 g fresh cilantro leaves and tender stems finely chopped
3 clove garlic cloves minced
4 g ground cumin
3 g chili powder
4 g fine salt
2 g black pepper freshly ground
30 ml olive oil
300 g ripe mango peeled, pitted, and diced
40 g red onion finely diced
1 whole jalapeño seeded and finely diced
10 g fresh cilantro leaves chopped
15 ml lime juice freshly squeezed
1 g fine salt
180 g long-grain white rice rinsed
360 ml water
5 g fine salt
15 g unsalted butter
15 g fresh cilantro leaves chopped
4 wedge lime wedges for serving

Instructions

In a large bowl, combine the chicken, 45 ml lime juice, lime zest, chopped cilantro, garlic, cumin, chili powder, salt, black pepper, and 30 ml olive oil. Toss until evenly coated and let stand while you make the salsa and rice. The chicken looks evenly coated and glossy, with no dry spots.
Mix the mango, red onion, jalapeño, cilantro, and lime juice in a small bowl. Taste and, if needed, add a pinch of the salt from the total; keep the salsa bright and juicy. The salsa is spoonable, with the mango still distinct and lightly dressed.
Combine the rice and water in the saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Fluff with the remaining salt and, if using, the butter and cilantro. The rice is tender and fluffy, with no liquid left in the pan.
Preheat the grill pan or outdoor grill over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until browned and the thickest part reaches 74°C. Rest 5 minutes, then slice. The chicken is browned outside, opaque throughout, and registers 74°C at the center.
Serve the rice on plates, top with sliced chicken and mango salsa, and finish with lime wedges. Each plate has rice, chicken, salsa, and a fresh squeeze of lime.