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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve immediately and enjoy!

Nutrition Facts

Serving size	(2322.5g)

Amount per serving	% Daily Value*
Calories	2409.8

Total Fat 69.7g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 572.0mg	0%
Sodium 3487.9mg	0%
Total Carbohydrate 221.2g	0%
Dietary Fiber 13.6g	0%
Total Sugars 118.2g
Protein 226.7g	0%

Vitamin D 0IU	0%
Calcium 286.7mg	0%
Iron 8.8mg	0%
Potassium 1599.4mg	0%

*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.

Source of Calories

Fat: 25.9%

Protein: 37.5%

Carbs: 36.6%