Island Mojito Chicken and Rice with Salsa Tropicale
Transport your taste buds straight to the tropics with Island Mojito Chicken and Rice with Salsa Tropicale, a vibrant and flavor-packed dish that combines citrusy, herby chicken with creamy coconut jasmine rice and a zesty fresh fruit salsa. Marinated in lime juice, aromatic mint, garlic, and a touch of honey, the chicken is grilled to perfection, offering a tender and juicy texture bursting with mojito-inspired flavors. Paired with fluffy jasmine rice cooked in rich coconut milk and topped with a colorful medley of pineapple, mango, bell pepper, and jalapeño from the Salsa Tropicale, this recipe is a celebration of sweet, tangy, and savory elements in every bite. Perfect for summer gatherings or a weeknight escape, this easy-to-follow recipe delivers restaurant-quality results in just under an hour, making it a must-try for fans of Caribbean-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 6 tablespoons lime juice
- 2 teaspoons lime zest
- 3 tablespoons fresh mint leaves, chopped
- 3 cloves garlic, minced
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 cup water
- 1 cup pineapple, finely diced
- 1 cup mango, finely diced
- 0.5 cup red bell pepper, finely diced
- 0.25 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, finely diced
- 2 tablespoons lime juice (for salsa)
- 0.25 teaspoons salt (for salsa)
Instructions
In a medium bowl, whisk together lime juice, lime zest, chopped mint, minced garlic, honey, olive oil, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours.
While the chicken is marinating, prepare the rice. In a medium saucepan, combine the jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is fully absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
To make the salsa, combine the diced pineapple, mango, red bell pepper, red onion, chopped cilantro, jalapeño, lime juice, and salt in a medium bowl. Mix well and set aside in the fridge to allow the flavors to meld.
Heat a large skillet or grill pan over medium-high heat. Remove the chicken breasts from the marinade and discard the excess marinade. Cook the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
To serve, spoon the coconut rice onto plates and top with slices of the mojito chicken. Add a generous scoop of the Salsa Tropicale on top or on the side. Garnish with additional fresh mint or cilantro, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 118.2 g | ||
| Protein | 226.7 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1599 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
