Description
A delightful blend of sweet and spicy grilled chicken bites on a bed of coconut rice, topped with a vibrant mango and avocado salsa and drizzled with chili mayo.
Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup maple syrup
- 2 tablespoons sriracha sauce
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 ripe mango, diced
- 1 avocado, diced
- 1 lime, juiced
- Salt and pepper to taste
- Chili mayo
- Fresh cilantro for garnish
Instructions
- Marinate the chicken: In a bowl, whisk together the maple syrup and sriracha sauce until well combined. Add the chicken pieces, ensuring they’re evenly coated. Cover and allow them to marinate in the refrigerator for at least 30 minutes.
- Cook the coconut rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes. Fluff with a fork and set aside.
- Prepare the salsa: In a separate bowl, combine the diced mango and avocado. Squeeze in the lime juice and season with salt and pepper to taste. Gently mix until combined.
- Grill the chicken: Preheat your grill to medium heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill for about 5-7 minutes, turning as needed until charred and cooked through.
- Assemble your bowl: In a shallow bowl, create a nest of coconut rice, top with grilled chicken bites, mango avocado salsa, and a drizzle of chili mayo. Garnish with fresh cilantro.
Notes
Marinate chicken longer for deeper flavor. Use an air fryer for a healthier alternative and customize the salsa with seasonal fruits.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: grilled chicken, maple sriracha, coconut rice, mango salsa, summer recipe