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Chicken with Mango Salsa
and coconut rice / asparagus

Active: 30 minTotal: 50 min
20170320 chicken with mango salsa nm 1.jpg?ixlib=rails 2.1

Pan sear or grill your chicken for this simple, flavorful dinner. Either way, we think you'll love the combination of the marinated chicken with coconut rice and a ginger-spiced mango salsa served on top.



Chicken with Mango Salsa:
  • Chicken breasts, boneless and skinless - 1 lb
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, rice - 2 tsp
  • Jalapenos (opt) - 1/2, diced
  • Ginger, fresh - 1/2 tsp, grated
  • Cilantro (opt) - 1 Tbsp, chopped
  • Mango, fresh - 1, chopped (sub frozen mango or frozen pineapple, defrosted and chopped)
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup (only if using stovetop / oven)
Coconut Rice:
  • Rice, uncooked white or brown - 1 cup
  • Coconut milk - 3/4 cup
  • Water - 3/4 cup
Sesame Asparagus:
  • Asparagus - 1 bunch, ends trimmed
  • Oil, toasted sesame - 2 tsp
  • Brown sugar - 1/2 tsp
  • Salt - 1/2 tsp
  • Lemon juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Chicken - Tenderize with a fork and toss with soy sauce and rice vinegar. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  2. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, coconut milk, water and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  3. Jalapenos / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Asparagus / Cilantro - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  5. Mangos - If using fresh mango, peel and chop. If using frozen, defrost in the microwave and chop.


  1. If using the oven, preheat to 375F / 191C. (If using a grill, skip ahead to the next step.)
  2. Toss asparagus in sesame oil, brown sugar and salt.
  3. If using a grill: Preheat grill to 400F (163C) degrees, keeping one section on higher heat and another section on lower heat. Clean and oil grates. Remove chicken from marinade (discard marinade) and place over high heat. Season with some salt and pepper as it cooks. Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Place asparagus over high heat, turning to cook on all sides. Cook until asparagus is tender and chicken's internal temperature reaches 165F (74C) degrees, 3 to 4 minutes for both items.
  4. If using the stovetop / oven: Place a large skillet over medium-high heat. Brush pan with oil and sear chicken on both sides for 2 to 3 minutes (discard marinade). Season chicken with some salt and pepper as it cooks. Move chicken to one side of pan and place asparagus on the other side (don't worry if the asparagus overlaps with the chicken). Pour stock into the pan and cover loosely with foil. Transfer chicken and asparagus to the oven and continue cooking until asparagus is tender and chicken's internal temperature reaches 165F (74C) degrees, 12 to 15 minutes for both items.
  5. While chicken and asparagus cook, toss together mango, jalapenos, ginger and cilantro.
  6. Reheat rice if made ahead.
  7. Slice chicken. Squeeze lemon juice over asparagus.
  8. Serve chicken over rice with mango salsa on top. Enjoy with asparagus on the side.

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This meal has 54 reviews

This was great! Really liked the mango salsa. The only problem was that the chicken breasts we had were super thick, so it took like 15 minutes longer to cook than predicted. Also used brussel sprouts instead of asparagus and it was really good! Also used about 1.7 lbs of chicken (approx 3 large chicken breasts) and 1.5 cups of rice so we would have enough for left overs lunch (so 2 dinners + 2 lunches).

By: Caitlin
Posted: Jan 02, 2018
Diet: Original

Great easy flavorful recipe. Very adaptable to preferences and what you have on hand. I even forgot to get coconut milk, but brown rice with the sauce left in the pan was delicious. This is a great recipe to have in your back pocket for quick tasty dinners.

By: Amanda
Posted: Sep 25, 2017
Diet: Original

Excellent! I make this all the time, never stops being amazing

By: Nienke
Posted: Jun 09, 2017
Diet: Original

Happy plates everywhere. Added cranberries and cashews and pistachios to the rice. Used the cilantro in the salsa. And wow what a dish

By: Gary
Posted: May 21, 2017
Diet: Original

Made this stovetop/oven, as directed, except with a full can of coconut milk. So yummy and easy if prepped ahead! The pan sauce is excellent poured over the chicken, rice, and asparagus. The salsa had WAY too much ginger, so beware of that if you're using a mandolin to grate it. Salsa also needs to be cut into much smaller pieces than shown in the photo. Chicken cooked faster than indicated.

By: Laurel
Posted: May 06, 2017
Diet: Original

We made the original and veggie version. Mango S also so good:). Had several lunches and versions of this.. wraps, tacos, rice bowls etc. used half the cumin.

By: Jessie
Posted: Apr 16, 2017
Diet: Vegetarian