I love taking advantage of seasonal foods to expand my cooking knowledge and palate! So when my local grocery store had piles of fresh summer mangoes, I found these delicious new ways to use them on roasted chicken split breasts. Even I wasn’t expecting to enjoy this as much as I did!

This spicy/sweet sauce is addicting, especially combined with the salty flavor of the rice. It’s crowning glory is a sweet salsa made from fresh mangos and bell peppers. Don’t let the spice level of this dish intimidate you; my usually-tame self doubled the cayenne from the original recipe and still couldn’t get enough! This plate has earned a spot on our regular meal rotation, and we get excited every time it’s on the menu.

TIP: the marinade/sauce is so easy and fast to whip up, and it actually freezes well! We keep pint jars of this coconut/mango deliciousness in our freezer to make this meal even easier. And don’t be afraid of a little char on that honey in the oven; that’s flavor!

Coconut Mango Chicken
(Original recipe: Cooking On the Weekends)

2 split chicken breasts
14 ounces coconut milk
1 mango, roughly chopped (1/2 cup)
1/2 teaspoon cayenne pepper
3 TBSP honey, divided
Salt and freshly ground black pepper

Blend the mango chunks until smooth. Add the coconut milk and cayenne pepper; whisk to combine. Pour half of this mixture into a resealable bag with the chicken breasts. Marinate for at least 6 hours, ideally overnight. Pour the other half of the sauce into a separate container and refrigerate; this will become the sauce.

Preheat the oven to 400°F.

Remove the chicken pieces from the marinade and place them on a baking sheet, skin side up, without rubbing the marinade off the chicken pieces. Season generously with salt and pepper. Drizzle 1 tablespoon of the honey evenly over the chicken. Roast for 45 minutes, watching to make sure the honey doesn’t burn.

While the chicken is baking, add the reserved sauce to a small saucepan. Mix in the last 2 tablespoons of honey and bring to a boil. Let it boil for about 30 seconds, then turn the heat to low and simmer gently for about 10 minutes. Season to taste with salt and pepper and serve it with the chicken.

Coconut Cilantro Rice
(Original recipe: Cooking On the Weekends)

1/2 TBSP coconut oil
1/4 cup yellow onion, finely chopped
1/2 cup Basmati rice
1/4 tsp ground cumin
1/4 tsp salt
1 cup coconut water
1/4 cup fresh cilantro, finely chopped

Coat the bottom of a medium pot with the coconut oil and place it over medium heat. Add the onions and cook until they’re are translucent and soft.

Add the rice and cumin. Stir to be sure all the grains are coated with the coconut oil, and then sauté for about 2 minutes, stirring almost constantly.

Add the coconut water and salt, and bring to a boil. Reduce the heat to the lowest setting, cover, and cook until all of the liquid has been absorbed, 15 to 20 minutes.

Stir in the fresh cilantro and serve.

Fresh Mango Salsa

3 ripe mangoes, diced
1 medium red bell pepper, diced
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
1/4 teaspoon salt
OPTIONAL: 1 jalapeño, seeded and minced

In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro, and jalapeño. Drizzle with the juice of one lime. Gently fold the ingredients together. Season to taste with salt, and stir again. Let the salsa marry for 10-60 minutes before serving.