Spicy Mango-Ginger Glazed Chicken with Rice & Broccoli

Ingredients

• 0.5 cup basmati rice
• 1 crown broccoli (Separated into bite-sized florets; stems cut into smaller pieces.)
• 0.75 lb chicken breasts (Boneless, skinless.)
• 8 fl oz chicken or vegetable broth
• 0.5 piece ginger root (A 1-inch piece; peeled and minced.)
• 0.5 jalapeño pepper (Seeded, ribs removed, and finely diced.)
• 0.5 lime (Juiced.)
• 0.5 mango (Peeled, flesh cut away from the pit, and small-diced.)
• 1 tbsp brown sugar
• 0.5 tbsp chili powder
• 0.5 tsp ground cumin
• 0.25 tsp garlic powder
• 0.5 tsp paprika
• 0.25 cup rice vinegar
• 0.5 tsp salt
• 5 tsp virgin coconut oil (Used to coat the pan for the chicken and broccoli.)
• water (Amount not specified; added to the mango glaze mixture.)

Steps

1. 1

   Using a strainer or colander, rinse the basmati rice under cold running water. Drain it and transfer it to a small saucepan.

2. 2

   Add the broth to the saucepan with the rice and bring the mixture to a boil over high heat.

3. 3

   When the liquid boils, stir the rice mixture, cover the saucepan, and reduce the heat to low. Cook for 15–18 minutes, until the liquid is fully absorbed.

4. 4

   Remove the rice from the heat and let it stand, still covered, for 5 minutes.

5. 5

   Meanwhile, wash and dry the fresh produce.

6. 6

   Quarter the jalapeño lengthwise. Use a spoon to remove the seeds and ribs, then finely dice the pepper and place it in another small saucepan. Wash your hands after handling the jalapeño, wear gloves, and avoid touching your eyes.

7. 7

   Peel and mince the ginger, then add it to the saucepan with the jalapeño.

8. 8

   Peel the mango and slice the flesh away from the pit, beginning with the flat sides. Small-dice the mango and add it to the saucepan.

9. 9

   Add the rice vinegar, water, brown sugar, and salt to the saucepan. Stir and bring the mixture to a boil over high heat.

10. 10

    Reduce the heat to medium-low and cook the mango mixture, stirring occasionally, for 5 minutes.

11. 11

    Meanwhile, combine the chili powder, cumin, garlic powder, and paprika in a small bowl.

12. 12

    Hold a knife parallel to the cutting board and cut each chicken breast in half horizontally to form thin fillets. Rub both sides of the chicken with the spice mixture.

13. 13

    Preheat a grill pan or regular nonstick skillet over medium-high heat. When hot, coat the pan with some of the coconut oil.

14. 14

    Add the chicken to the pan and cook until browned and cooked through, 3–4 minutes per side. Transfer the chicken to a plate and cover it with foil.

15. 15

    Juice the lime into a blender. Add the mango mixture and purée until smooth. Set the sauce aside.

16. 16

    Separate the broccoli into bite-sized florets and cut the stems into smaller pieces.

17. 17

    Return the grill pan to medium heat and coat it with more coconut oil. Add the broccoli and cook, tossing occasionally, for 5–6 minutes, until crisp-tender.

18. 18

    Divide the rice, chicken, and broccoli between two plates. Top the chicken with the mango sauce and serve.

Notes

The structured recipe lists water as an ingredient in the glaze instructions but does not specify an amount. Use caution when handling the jalapeño. The listed nutrition is 620 calories per serving from the source.

Nutrition per serving

• main
• chicken
• glazed
• pan-cooked
• high-protein
• rice
• broccoli
• spicy