Just Married

Ingredients

Chicken & Marinade

• 2–3 chicken breasts
• Olive oil
• Juice of 1/2 orange
• Juice of 1/2 lemon
• Juice of 1 lime
• 3–4 cloves fresh garlic, minced
• SPG seasoning
• Trader Joe’s Citrus Garlic Seasoning

Mango Pico

• 1 Roma tomato, diced
• 1 ripe mango, diced
• Fresh jalapeño, finely diced
• Onion, finely diced
• Fresh cilantro, chopped
• Lime juice
• Salt
• Mike's Hot honey, to taste

Coconut Lime Rice

• 1 cup rice
• 13.5 oz coconut milk
• 3 oz water
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Lime zest
• Lime juice
• Fresh cilantro, chopped

Asparagus

• 1 bunch asparagus, trimmed
• Olive oil
• Fresh garlic, minced
• Salt & pepper
• Trader Joe’s Citrus Garlic Seasoning

Pan Sauce

• Chicken stock
• Remaining 1/2 orange juice
• Remaining 1/2 lemon juice
• Cold butter

Directions

1) Marinate the Chicken

1. Combine olive oil, half the orange juice, half the lemon juice, lime juice, minced garlic, SPG, and citrus garlic seasoning.
2. Add chicken and let it marinate while you prep the rest of the dish.

2) Make the Mango Pico

1. Mix diced Roma tomato, mango, jalapeño, onion, and cilantro in a bowl.
2. Season with lime juice, salt, and hot honey to taste. Set aside.

3) Start the Coconut Lime Rice

1. Finely dice the onion and sauté it in a little oil until translucent.
2. Add garlic and cook for the last 30 seconds, just until fragrant.
3. Add rice, coconut milk, and water. Bring to a boil.
4. Cover, reduce to a simmer, and cook for 20 minutes.

4) Prep the Asparagus

1. Trim the asparagus and toss with olive oil, garlic, salt, pepper, and citrus garlic seasoning.
2. Spread on a sheet pan and set aside.

5) Cook the Chicken

1. Preheat the oven to 400°F.
2. Sear the chicken in a hot cast iron pan on one side.
3. Flip and transfer the pan to the oven.
4. Cook until the chicken reaches 155–160°F internal.
5. Roast the asparagus in the same oven for 10–15 minutes, depending on thickness.

6) Finish the Rice

1. Fluff the rice with a fork.
2. Fold in lime zest, lime juice, and fresh cilantro.

7) Build the Pan Sauce

1. Remove the chicken from the pan and let it rest.
2. Deglaze the pan with chicken stock and reduce slightly.
3. Lower the heat and add the remaining orange and lemon juice.
4. Finish with cold butter, stirring until the sauce comes together and turns glossy.

8) Plate

1. Start with the coconut lime rice.
2. Top with asparagus and sliced chicken.
3. Finish with mango pico and spoon over the pan sauce.

Tip: Taste the pico as you go. The balance should land somewhere between sweet, heat, and acid — bright enough to wake everything up without covering the chicken.