Jerk Chicken and Mango Avocado Salsa over Cilantro Lime Cauli Rice

This meal was so easy to put together and turned out tasting delicious! Of note, the recipe only yields 4 servings, but since I am leaving town this week anyways that was all the meals I needed. I marinated my chicken overnight and cooked on a cast iron skillet for 4-5 minutes each side. I then put the skillet in the oven at 400 degrees for about 10 minutes to roast a little more, but that was just my preference. I also made some cilantro lime cauliflower rice with the remaining cilantro I had and some extra juice from the limes. I made the cauli rice from memory, but included the exact recipe for that below. If you make this one, don't skip out on the mango avocado salsa! It was amazing and really pulled the whole meal together. I don't suggest you meal prep the salsa for a whole week, but it should stay good for 2-3 days with all that lime juice. Well that is what I am hoping at least.

Jerk Chicken and Mango Avocado Salsa
Ingredients:

• 4 large boneless skinless chicken breasts

Marinade:

• 2 tablespoons melted coconut oil
• 3 green onions, chopped
• 3 garlic cloves, crushed
• 1 tablespoon freshly minced ginger
• 1 jalapeno 
• 1 sprig of fresh thyme
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 date, seed removed
• juice from 1 lime
• 1 salt and pepper or to taste

Mango Salsa:

• 2 large mangos, peeled pitted and diced
• 2 avocados, diced and pitted
• 1/4 cup fresh cilantro, finely chopped
• juice from 2 limes
• 2 tablespoons chopped jalapeno pepper

Directions:

1. In a high powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth.
2. Coat all four chicken breasts with the jerk paste. Place in a large ziplock bag and place in the fridge to marinate for a minimum of 20 minutes, preferably 2 hours.
3. When you’re ready to cook, take your chicken out of the fridge. Preheat a grill or skillet to high heat. When it’s up to temperature place the chicken on the hot grill or skillet. Cook each side for 4-5 minutes until it’s no longer pink in the middle.
4. Remove the chicken from the heat and let it rest for 5-10 minutes before cutting in. While it’s resting you can make your mango salsa.
5. Make your mango salsa by combining all the ingredients in a medium bowl.
6. Serve the chicken with rice or cauliflower rice and top with the mango salsa and enjoy!

Original recipe found here

Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two heads)
• 1 lime
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here