Mango Salsa Chicken and Lime Cilantro Rice

Qdoba's Mango Salsa
2 ripe mangos, diced
1 med. red pepper, diced
1 med. cucumber, seeded and diced
1/4 red onion, diced
1 jalapeno, seeded, minced
1/4c cilantro, chopped
1 lime--2TB juice for salsa (save other half for zest in rice)
1 TB sugar
1 pinch of salt

 *I didn't right the pic, but it's really about the cuc being seeded & diced.

 I just use my kitchen scissors to cut the cilantro.

         I used an orange bell pepper instead of red bc that's what I had on hand.

                        How to peel mangos: Cut in 1/2 first. Then cut into 1/3's.

                      Then peel and dice.  It's less messy doing it this way.

          Jalapeno: Cover hands in veg. oil first. Use peeler to vein and seed.

                                                            Mince.

Lime: Save this ingredient for LAST bc it helps remove the jalapeno oils + makes your hands smell nice. Roll around to get it soft n' juicy.  Squeeze 2 TB into salsa. ADD sugar & salt. Refridgerate.


Baked Chicken Breasts:

5 Whole Chicken Breasts (boneless/skinless)
   *Cut in HALF lengthwise. This is great for shorter cooking time and better        portions.
Add 1 small pat of butter. Season with cumin, red chili powder, garlic salt & pepper...add more or less to your tastes.
BAKE @400o for about 20 minutes, until cooked thoroughly. But not too long, or it'll dry out.

Momza's Lime & Cilantro Rice:

4 c Jasmine Rice (or whatever kind you like)
1 TB Lime zest
3TB fresh cut cilantro
1 TB natural rice vinegar
Tsp Salt
Combine all ingredients into rice cooker and cook until tender.(+ 2c water for rice)
********


Serve with chicken and mango salsa. 

I love this recipe because of all the fresh veggies and delicious mangos that are in season right now. 

Makes 10 servings. Use paper plates. Hey, it's almost summer. Noone wants to do dishes in the summer. Just sayin'.