Ginger Lime Chicken With Mango Salsa and Brown Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes (plus 30 minutes to 8 hours marinating)

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken breasts
• 2 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 1/4 cup (60 ml) fresh lime juice
• 1 tbsp lime zest
• 2 tbsp honey
• 2 tbsp olive oil
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 ripe mangoes, diced (about 2 cups)
• 1/3 cup finely diced red onion
• 1/2 cup chopped cilantro
• 1 tbsp fresh lime juice (for salsa)
• 1 cup (190 g) brown rice + 2 cups (475 ml) water
• 12 oz (340 g) green beans, trimmed

Do This

• 1) Mix marinade: ginger, garlic, 1/4 cup lime juice, lime zest, honey, olive oil, 1 tsp salt, pepper.
• 2) Marinate chicken 30 minutes (or up to 8 hours), chilled.
• 3) Cook brown rice: simmer 1 cup rice with 2 cups water and 1/2 tsp salt, covered, 45 minutes; rest 10 minutes.
• 4) Make mango salsa: mango, red onion, cilantro, 1 tbsp lime juice, 1/4 tsp salt; chill.
• 5) Grill chicken over medium-high (about 425°F) 5–7 min per side to 165°F internal, or bake at 425°F for 18–22 min to 165°F.
• 6) Steam green beans 5–7 minutes until crisp-tender; season with remaining salt to taste.
• 7) Serve sliced chicken over rice, spoon mango salsa on top, and add green beans on the side.

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Why You’ll Love This Recipe

• Bright and balanced: zesty lime and ginger wake up tender chicken, while honey adds gentle sweetness.
• Fresh topping, big payoff: mango salsa adds juicy crunch and a pop of color with almost no effort.
• Weeknight-friendly: simple ingredients, straightforward steps, and easy grill or oven options.
• Complete meal: protein, whole grains, and veggies all in one satisfying plate.

Grocery List

• Produce: fresh ginger, garlic, limes (you’ll need zest and juice), mangoes, red onion, cilantro, green beans
• Dairy: unsalted butter (optional, for finishing the rice)
• Pantry: honey, olive oil, kosher salt, black pepper, brown rice

Full Ingredients

Chicken + Ginger-Lime Marinade

• 1 1/2 lb (680 g) boneless, skinless chicken breasts (about 4 medium)
• 2 tbsp freshly grated ginger (use a microplane or fine grater)
• 3 cloves garlic, minced (about 1 tbsp)
• 1/4 cup (60 ml) fresh lime juice (from about 2 limes)
• 1 tbsp finely grated lime zest (zest limes before juicing)
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Mango Salsa

• 2 ripe mangoes, diced (about 2 cups / 330 g diced mango)
• 1/3 cup (50 g) finely diced red onion
• 1/2 cup (15 g) chopped fresh cilantro
• 1 tbsp (15 ml) fresh lime juice
• 1/4 tsp kosher salt
• 1 small jalapeño, finely minced (optional, for heat)

Brown Rice

• 1 cup (190 g) brown rice, rinsed
• 2 cups (475 ml) water
• 1/2 tsp kosher salt
• 1 tbsp (14 g) unsalted butter (optional, for finishing)

Steamed Green Beans

• 12 oz (340 g) green beans, trimmed
• 1/4 tsp kosher salt (plus more to taste)
• 1 tsp olive oil or 1 tsp unsalted butter (optional)

Step-by-Step Instructions

Step 1: Make the ginger-lime marinade

In a medium bowl, whisk together the grated ginger, minced garlic, 1/4 cup (60 ml) lime juice, lime zest, honey, olive oil, 1 tsp kosher salt, and black pepper. The mixture should look glossy and slightly thick from the honey.

Step 2: Marinate the chicken

Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken and turn to coat well.

Refrigerate for at least 30 minutes and up to 8 hours. If you’re short on time, even 30 minutes makes a noticeable difference. If marinating longer than 2 hours, give the bag/dish a flip once so everything stays evenly seasoned.

Step 3: Start the brown rice

Rinse the brown rice in a fine-mesh strainer until the water runs mostly clear. In a medium saucepan, combine the rice, water, and 1/2 tsp kosher salt.

Bring to a boil over medium-high heat, then reduce to a gentle simmer and cover. Cook for 45 minutes (keep covered; avoid peeking too often). Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Stir in 1 tbsp butter if using.

Step 4: Mix the mango salsa

In a bowl, gently stir together the diced mango, red onion, cilantro, 1 tbsp lime juice, and 1/4 tsp kosher salt. Add the minced jalapeño if you want a little heat.

Cover and refrigerate while you cook the chicken. This short rest helps the flavors mingle and slightly softens the sharpness of the onion.

Step 5: Cook the chicken (choose grill or oven)

For grilling: Preheat a gas or charcoal grill for medium-high heat (about 425°F / 220°C). Clean and oil the grates. Remove chicken from marinade and let excess drip off (discard remaining marinade). Grill chicken for 5–7 minutes per side, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer.

For baking: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment. Arrange chicken with space between pieces. Bake for 18–22 minutes, until the thickest part reaches 165°F (74°C). For a little extra color, you can broil on high for 1–2 minutes at the end (keep a close eye on it).

Step 6: Rest, then slice the chicken

Transfer the chicken to a plate and rest for 5 minutes. This keeps the juices in the meat (and makes the chicken noticeably more tender). Slice against the grain into 1/2-inch strips or serve whole.

Step 7: Steam the green beans and serve

While the chicken rests, steam the green beans. Bring 1 inch of water to a simmer in a pot with a steamer basket. Add green beans, cover, and steam for 5–7 minutes, until crisp-tender and bright green. Toss with 1/4 tsp kosher salt and a drizzle of olive oil or a small pat of butter if you like.

To serve, spoon brown rice onto plates, add chicken, and top generously with mango salsa. Serve green beans on the side, and add extra lime wedges at the table if you want more zing.

Pro Tips

• Pound for even cooking: If your chicken breasts are very thick on one end, lightly pound to an even 3/4-inch thickness so they cook evenly and stay juicy.
• Zest before juicing: It’s much easier to zest whole limes than squeezed ones, and the zest gives a strong lime aroma without extra acidity.
• Use a thermometer: Pull the chicken right at 165°F (74°C) in the thickest part to avoid drying it out.
• Choose ripe mangoes: Look for mangoes that give slightly when pressed and smell fruity near the stem end; they’ll taste sweeter in the salsa.
• Make it restaurant-pretty: Slice chicken, fan it over the rice, then spoon salsa down the center so the juices mingle with the grains.

Variations

• Chicken thighs: Swap in 1 1/2 lb (680 g) boneless, skinless thighs. Grill about 6–8 minutes per side or bake 20–25 minutes, still aiming for 165°F (74°C).
• Extra-spicy salsa: Add the jalapeño plus 1/8 tsp ground cayenne, or use a serrano pepper for more heat.
• Tropical bowl upgrade: Add 1/2 cup (85 g) diced cucumber to the salsa and top servings with 2 tbsp toasted pepitas or sliced almonds for crunch.

Storage & Make-Ahead

Refrigerate: Store cooked chicken, rice, and green beans in separate airtight containers for best texture. Refrigerate up to 4 days. Store mango salsa separately and use within 2 days for the freshest flavor.

Reheat: Warm chicken and rice in the microwave (cover loosely) in 30-second bursts until hot, or reheat gently in a skillet with a splash of water. Add salsa after reheating so it stays bright and fresh.

Make-ahead: Mix the marinade up to 2 days ahead. Dice the onion and cilantro for the salsa up to 1 day ahead (keep separate), then dice mango and mix shortly before serving.

Nutrition (per serving)

Approximate, based on 4 servings including chicken, brown rice, mango salsa, and green beans. Calories: 520 kcal; Protein: 42 g; Carbohydrates: 58 g; Fat: 14 g; Fiber: 8 g; Sugar: 18 g; Sodium: 780 mg.