Caribbean Mango-Glazed Chicken

Caribbean Mango-Glazed Chicken with Creamy Coleslaw and Zesty Green Onion Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Before starting, preheat the oven to 450°F. Wash and dry all produce. To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Using a strainer, rinse rice until water runs clear. To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

Step 2

Meanwhile, pat chicken dry with paper towels, then season all over with Caribbean Spice Blend, salt and pepper. In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until chicken is cooked through. Set chicken aside to rest for 5 min.

Step 3

Meanwhile, zest, then juice half the lime. Cut any remaining lime into wedges. To a large bowl, add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. To the dressing, add coleslaw cabbage mix. Toss to coat.

Step 4

Reheat the same pan (from step 2) over medium. When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper and stir to combine. Remove the pan from heat.

Step 5

Meanwhile, thinly slice green onion. Fluff rice with a fork, then add half the green onions and remaining lime zest.

Step 6

Thinly slice chicken. Divide rice, chicken and coleslawbetween plates. Spoon glaze from the pan over chicken and sprinkle with remaining green onions. Squeeze a lime wedge over top.