CHILI LIME MANGO MARINATED CHICKEN BOWLS

CHILI LIME MANGO MARINATED CHICKEN BOWLS {GLUTEN FREE, HEALTHY, DAIRY FREE}

Preparation 3 hr
Cook Time 20 min
Total Time 3:20

INGREDIENTS

1 small mango (peeled) and extra for bowls if desired. (about 2/3 to 1 cup cubed or so)
2 tbsp chili sauce or sriracha
1 tbsp lime juice
1/4 cup honey or agave nectar
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp to 1 tsp minced garlic
1/4 cup chopped red onion or shallot (and some for garnish bowl after)
1/4 cup white wine (the dryer the wine, the better)
1/4 cup olive oil
1/4 cup fresh orange or pineapple juice
2 lbs skinless chicken breast
Toppings to garnish - Chili pepper, cilantro, crushed black pepper/sea salt

EXTRAS FOR THE BOWL

1 cup jasmine rice or cauliflower rice, mango, red onion slices, and any extra sauce!
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INSTRUCTIONS

Peel and cube your mango. Cut more or keep extra for your bowl if desired.
Blend the first 11 ingredients together in a blender except your toppings/garnish (the chili pepper flakes and cilantro) . It should be a nice orange or tropical color.
Wash your chicken and cut off any extra skin. Place in dish or ziplock bag. Pour marinade over chicken and let it marinade in fridge for at little as 2 hrs or up to 24 hrs.
Remove marinated chicken from fridge.
Preheat oven to 425F or Grill at medium high.
Place chicken in baking dish and add extra marinade on top.
Bake for 25 -30 minutes. CHeck at 25 minutes for doneness. Boil the last minute to make it a little crispy.
If grilling, place in foil and add marinade on top. Grill for about 20 minutes or until chicken is no longer pink.
Remove and serve sliced. In serving in the bowl, just add 1/2 cup to 1 cup white rice, red onion slices, and cubed mango. If paleo you can use cauliflower rice.
Squeeze any extra lime juice on top and garnish with extra chili flakes, chopped cilantro, and pepper/sea salt if desired.
Great with pinot grigio of course!

RECIPE NOTES