Spicy Chicken with Mango Salad and Coconut Rice

Spicy Chicken with Mango and Rice

I have a new favorite dish!  I found this one here and modified it to remove migraine triggers.  I also turned down the heat so that each family member would be satisfied.  Anyone wanting more spice can simply add more cayenne pepper to the chicken.  My favorite part of the recipe is how all three parts work together like it is all one dish.  I hope you enjoy it as much as I do:)

Spicy Chicken with Mango Salad and Coconut Rice

Spicy Chicken with Mango and Rice

Marinade
2 chicken breasts|
¼ cup olive oil
1 tsp. garlic powder
1/8 tsp. cayenne pepper (or more as desired)
1 tsp. basil
1 tsp. oregano
1 tsp. garam masala
2 Tbsp. brown sugar

Rice
1 cup brown or wild rice
2 cups coconut milk
¼ cup unsweetened shredded coconut

Salad
1 large mango, peeled and chopped
¼ cup red bell pepper, chopped
1 cup corn|
¼ tsp. cilantro
¼ tsp. garlic powder
1/8 tsp. red pepper flakes

  1. Combine salad ingredients and cool in the refrigerator.
  2. Combine marinade ingredients and pour over thawed chicken breasts in a glass baking dish.  Cover and allow to sit in the refrigerator for a minimum of 3 hours.
  3. Bake chicken until internal temperature reaches 165 degrees (about 1 hour).
  4. Cook rice and coconut in the coconut milk until liquid has been absorbed (30 to 45 minutes).

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