chili-lime-mango-marinated-chicken-bowls-with-pinot-grigio-4-of-1-7 pc: cottercrunch
Ingrededients:  
    • 2 lbs skinless chicken breast
    • Marinade:
    • 1 mango (peeled)
    • 2 tbsp chili sauce or sriracha
    • 1 tbsp lime juice
    • 1 tbsp agave nectar
    • 1/4 tsp sea salt
    • 1/4 tsp black pepper
    • 1/2 tsp to 1 tsp minced garlic
    • 1/4 cup chopped red onion or shallot
    • 1/4 cup olive oil
    • 1/4 cup fresh squeezed orange juice
    • Extras/Toppings:
    • 1 cup brown rice or cauliflower rice, mango, red onion slices, and any extra salsas!
    • Toppings to garnish - Chili pepper, cilantro, crushed black pepper/sea salt
  Instructions: Peel and cube your mango (cut more or keep extra for your bowl if desired) and blend all marinade ingredients together in a blender. - It should be a nice orange or tropical color Place chicken breasts in dish or ziplock bag and pour marinade over chicken. Let it marinade in fridge for at little as 2 hrs or up to 24 hrs. Remove marinated chicken from fridge when ready and preheat oven to 425F or Grill at medium high. Place chicken in baking dish and add extra marinade on top. Bake for 20 -30 minutes then broil the last minute to make it a little crispy. (If grilling, place in foil and add marinade on top. Grill for about 20 minutes or until chicken is no longer pink.) Remove and serve sliced. In serving in the bowl, just add 1/2 cup to 1 cup brown rice, red onion slices, and cubed mango. Squeeze any extra lime juice on top and garnish with extra chili flakes, chopped cilantro, and pepper/sea salt if desired.