For the Honey Marinated Chicken and rice:
2 medium boneless, skinless chicken breasts
1/2 cup Pompeian Robust Extra Virgin Olive Oil
1/4 cup honey
3 cloves garlic
2 Tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 cup jasmine rice
For the Mango Salsa:
1/2 cup mango, diced
1/2 cup tomatoes, diced
1/4 cup red onions, diced
1/4 cup cilantro, chopped
Juice from 1/2 lime
Salt and pepper to taste
- In a large bowl whisk Pompeian Robust Extra Virgin Olive Oil, honey, garlic, lemon juice, salt and pepper. Add chicken breast to the bowl and cover with marinade. Cover the bowl and place in the refrigerator for 4-5 hours. Remove chicken from marinade and grill until internal temperature reaches 165 degrees.
- In a medium sized bowl combine all ingredients for the salsa and stir. Add salt and pepper to taste.
- Meanwhile, cook jasmine rice according to package instructions.
- Combine mango salsa with jasmine rice and honey marinated chicken on two medium sized plates. Enjoy!