Jul 20, 20213 min read

Mango Habanero Chicken with Cauliflower Mango Sticky Rice and Pico de Gallo

The perfect refreshing summer recipe. These new marinades by #GHughes are some of my favorites, low calorie and full of flavor! The new mango habanero flavor inspired this recipe. I paired it with a low carb cauliflower mango sticky rice to real maximize this mango season.

To pump up the freshness another level I served the chicken alongside a homemade pico de Gallo made with fresh chopped fruits and veggies and plenty of citrus and herbs.

I marinated the chicken in the mango habanero sauce for about 30 minutes to an hour before cooking to seal in the mango flavor. If that's not enough feel free to top with extra mango sauce after serving or for dunking!

With only 5 calories in a tablespoon, you bet I'm double dipping.

The cauliflower mango sticky rice can be made entirely with cauliflower or entirely with jasmine rice. To adapt for this we vary to amount of coconut almond milk we added.

Typically mango sticky rice is a sweet dish with sugar.

I wanted to serve this as a savory dish so I didn't include sugar and I opted for an almond coconut milk blend to ensure a creamy sweet flavor without overdoing it. You could use straight coconut milk too if you love that flavor!

Mango Habanero Chicken with Mango Sticky Rice and Pico de Gallo

4 Servings | Prep time: 30 minutes | Cook time: 25 minutes

Notes: Any sweet and spicy marinade will work here but we love the new Mango Habanero Sauce by G Hughes to pair with our Mango Sticky Rice

Ingredients:

Chicken:

1 lb chicken breast
1/4 cup Mango Habanero Sauce

Pico de Gallo:

1/2 cup cherry tomatoes (~75g), quartered
1/2 small red onion (~40g), diced
1 bell pepper (~120g), diced
1 lime, juiced
1 avocado (~2oz), diced
Salt and Pepper
2 tbsp chopped herbs (I like cilantro or basil)

For serving:

Mango Sticky Rice (see below)
2 cups arugula

Directions:

30 minutes and up to 2 hours prior to cooking, place chicken and mango habanero sauce in a large gallon plastic bag. Use your hands to massage the chicken around in the bag so the sauce covers everything.
Preheat the oven to 350F. Heat a cast iron skillet over medium heat. Spray the skillet with nonstick olive oil spray. Use tongs to remove the breast and sear on the skillet for 2-3 minutes. Flip and sear the other side for 2-3 minutes. Pour over some of the extra marinade if you want it more saucy. Once both sides are seared, transfer the chicken to the oven to cook for 15 minutes or until an internal temperature of 165F is reached.
If serving with Mango Sticky Rice, get that going while the chicken is cooking.
Dice all of the pico de Gallo ingredients and combine in a bowl, set aside to marinate.
Once the chicken is cooked, remove from the oven. Remove the chicken from the skillet and set aside to cool for 3-5 minutes before slicing.
After a few minutes, slice the chicken into strips for serving.
Assemble the bowls with a base of arugula, a scoop of rice and pico de Gallo and top with sliced chicken.

Cauliflower Mango Sticky Rice

4 Servings | Cook time: 25 minutes

Notes: this can be made entirely with cauliflower rice, entirely with jasmine rice or (my preference as a blend), all methods are listed.

Ingredients:

4 cups riced cauliflower
1/2 cup jasmine rice
1 cup original unsweetened almond coconut milk
Salt
1 mango (~120g), diced

Directions:

Spray a medium pot with nonstick spray. Bring 1 cup coconut milk to a boil in pot. Stir in salt and jasmine rice.
Reduce heat to low and allow to cook 15 minutes.
After 15 minutes, turn off the heat.
Remove lid and fluff the rice with a fork. Pour in cauliflower rice and return lid. No need to stir the rices together. Allow it to sit for 10 minutes.
After 10 minutes open the pot and add mango. Mix everything together until well combined. If the rice is sticking to the bottom, add a tbsp or two more coconut milk to loosen it.
Serve the rice warm alongside your favorite marinated protein. We recommend our mango habanero chicken with homemade pico.

Note: you can make this entirely with cauliflower rice or entirely with jasmine rice if you prefer. We recommend microwaving 4 cups cauliflower rice with 1/2 cup coconut milk according to package directions. If using entirely jasmine rice, follow instructions as written but instead use 1 cup jasmine rice and 2 cups coconut milk and skip step 4.