Chili Lime Chicken with Mango Rice Recipe


When I think of my ideal vacation, I envision ocean breezes, white sandy beaches, sunshine, and tropical beverages. All of these things come to mind when enjoying this bright fruity Chili Lime Chicken with Mango Rice. If I pair this dish with one of these Skinny Margarita recipes, I don’t even need to pack my bags!

Yield: 4 servings | Serving Size: 1 chicken breast, about 1/2 cup rice | Calories: 519 | Total Fat: 19 g | Saturated Fat: 2 g | Carbohydrates: 51 g | Fiber: 4 g | Sugar: 10 g | Protein: 46 g | Cholesterol: 125 mg | Sodium: 474 mg | SmartPoints (Freestyle): 8


  • 2 tablespoons Olive Oil, divided (optional: avocado oil)
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 2 teaspoons ground chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 (6 ounce) Boneless Skinless Chicken Breasts
  • 2 1/4 cups low-sodium chicken broth
  • 1 cup uncooked long grain brown rice
  • 1/4 cup scallions, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 medium mango, peeled, cored, and diced small
  • 1/4 cup water
  • 1 lime, sliced into wedges


  1. In a small bowl, combine 1 tablespoon olive oil, half the lime zest, half the lime juice, chili powder, cumin, salt & pepper. Add the chicken breast to the lime mixture and marinate for 15-20 minutes.
  2. Meanwhile, bring the chicken broth to a boil. Once boiling, add the brown rice. Reduce to a simmer, cover and cook for 10 to 20 minutes or until rice is tender Stir in the remaining lime zest and lime juice, scallions, cilantro and diced mango. Set aside.
  3. Heat large skillet over medium high heat. Add remaining 1 tablespoon of olive oil.
  4. Sear chicken on both sides, about 2-3 min each side, ensuring it is golden brown and slightly crisp on both sides. (Note: if using a non-stick skillet, chicken that may stick to the pan will
  5. “release” when it is ready to turn. No need to force it.
  6. When chicken is golden brown on both sides, reduce heat to medium-low, pour in 1/4 cup water and cover.
  7. Cook on medium-low an additional 6-8 minutes, until breasts are cooked through and no longer pink inside. Internal temperature should be 165 degrees.
  8. Divide rice among 4 plates, top with chicken breast, and garnish with remaining lime slices.