Kenyan Dinner for Paleo Lovers: Succulent Roasted Chicken with Creamy Mango Salsa and Coconut Rice

Allergens

N/A (gluten-free, dairy-free)

Ingredients

• 2 bone
• in, skin
• on chicken breasts
• 1 cup uncooked white rice (preferably jasmine)
• 1 cup coconut milk
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Optional: avocado slices for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper, then place them on a baking sheet lined with parchment paper. Roast in the preheated oven for 25 30 minutes or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for a few minutes.
2. While the chicken is roasting, prepare the coconut rice. In a medium saucepan, combine the uncooked white rice with equal parts water (1 cup rice to 1 cup water) and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 20 minutes or until all the liquid is absorbed. Stir in the coconut milk and cook for an additional 5 minutes. Remove from heat and let sit for a few minutes before fluffing with a fork.
3. For the mango salsa, combine the diced mango, chopped red onion, chopped cilantro, halved cherry tomatoes, lime juice, and olive oil in a mixing bowl. Gently toss to combine and let sit for about 10 minutes to allow the flavors to meld.
4. Slice the roasted chicken breasts and serve over a bed of coconut rice. Top with the creamy mango salsa and garnish with avocado slices, if desired.

Chef’s Insight

The combination of tender roasted chicken, creamy mango salsa, and fragrant coconut rice creates a satisfying mouthfeel that will leave you craving more.

Notes

This recipe focuses on using fresh, whole ingredients to create a satisfying and flavorful paleo meal.