“Elegant Cambodian Paleo Breakfast – Khmer Rice Bowl with Grilled Chicken and Coconut Mango Salsa”
Discover a scrumptious and wholesome Cambodian breakfast recipe that's perfect for those following the Paleo diet. This Khmer rice bowl features tender grilled chicken and coconut mango salsa, all served atop fragrant jasmine rice. Enjoy a delightful fusion of flavors and textures in this easy-to-make meal.
Allergens
N/A
Ingredients
- 1 cup jasmine rice, uncooked (preferably organic)
- 2 chicken breasts, boneless and skinless
- 1 ripe mango, peeled and diced
- 1/2 cup coconut milk
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mint leaves, chopped
- 1/4 cup red onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon coconut oil
Instructions
- Cook the jasmine rice according to package instructions and set aside.
- Season the chicken breasts with salt and pepper, then grill until fully cooked. Allow to rest for a few minutes before slicing.
- In a bowl, combine mango, coconut milk, lime juice, red onion, cilantro, and mint leaves. Mix well and set aside.
- To serve, place a scoop of cooked rice in a bowl, top with grilled chicken slices, and spoon the coconut mango salsa over the top. Garnish with additional fresh herbs if desired.
Chef’s Insight
The key to this recipe is balancing flavors and textures, ensuring each bite has a combination of tender chicken, fragrant herbs, and refreshing salsa.
Notes
For added spice, consider adding a pinch of red pepper flakes to the coconut mango salsa.