📖 Instructions

1. First things first, let's get that mango salsa prepped. Dice one large ripe mango into small cubes. You want about 1 1/2 cups. Make sure you don't use like a unripe mango – trust me, it makes a BIG difference!
2. Finely chop 1/2 of a red onion. You don't want big chunks, just tiny little bits. Nobody wants a mouthful of raw onion!
3. Chop about 1/4 cup of fresh cilantro. If you’re not a cilantro fan, you can substitute with parsley, but it won’t be quite the same.
4. Mince one jalapeño pepper. Remove the seeds if you want less heat. I usually leave a few seeds in for a bit of a kick, because I'm awesome like that.
5. In a medium bowl, combine the diced mango, red onion, cilantro, and jalapeño. Squeeze the juice of one lime over the mixture. Add a pinch of salt and pepper. Toss gently to combine. Taste and adjust seasoning as needed. The salsa should be a little sweet, a little tangy, and a little spicy. Set aside, or refrigerate for later. Making it ahead of time really lets the flavors meld together – and that's important.
6. Now for the chicken. Place four boneless, skinless chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. This helps them cook evenly and quickly.
7. In a small bowl, mix together one tablespoon of olive oil, one teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of cumin, and a pinch of salt and pepper. This spice rub is seriously the bomb!
8. Rub the spice mixture all over the chicken breasts, making sure they are evenly coated. I like to let them sit for about 15 minutes to absorb the flavors, but if you’re in a hurry, you can skip this step.
9. Preheat your grill to medium-high heat. If you don't have a grill, a grill pan or even a regular skillet will work.
10. Place the chicken breasts on the grill and cook for about 6-8 minutes per side, or until they are cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure. I can not stress that enough.
11. While the chicken is grilling, let’s start on the summer vegetable rice. In a medium saucepan, melt one tablespoon of coconut oil over medium heat. You can use regular olive oil if you don't have coconut oil, but the coconut oil adds a nice subtle sweetness.
12. Add one small diced onion to the saucepan and cook until softened, about 5 minutes. Then, add one diced zucchini, one diced bell pepper (any color), and 1/2 cup of corn kernels (fresh or frozen). Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly tender. Oh, and don't overcook!
13. Add one cup of long-grain rice (like basmati or jasmine) to the saucepan. Stir to coat the rice with the oil and vegetables.
14. Pour in 1 3/4 cups of coconut milk and 1/2 cup of water. Add 1/2 teaspoon of salt and a pinch of pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.
15. Stir in 1/2 cup of frozen peas and two tablespoons of chopped fresh herbs (like parsley, cilantro, or basil). Cover and let sit for a few minutes to heat the peas and let the flavors meld.
16. To serve, place a portion of the summer vegetable rice on each plate. Top with a grilled chicken breast and a generous spoonful of the mango salsa. Garnish with extra fresh herbs, if desired. I like a little squeeze of lime, too. Now dig in and enjoy that tropical vacation in every bite!