Averie Cooks

0 To the canister of a food processor fitted with the S-blade or high speed blender add the mango, about 4 tablespoons olive oil, lime juice, brown sugar, garlic, salt, pepper, optional cayenne pepper, and mix on high speed until smooth and emulsified. If necessary, add additional oil to get things moving in the food processor and until sauce comes together in a thick but pourable consistency. Taste and make any necessary seasoning adjustments if desired; set sauce aside.
1 To a large skillet, add 2 tablespoons olive oil, chicken, season evenly with salt and pepper, and cook over medium-high heat for about 4 to 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
2 After chicken is cooked through, reduce the heat to medium-low, and evenly drizzle as much mango sauce as desired over the chicken (you may have extra that you can save for another use or discard or reserve for drizzling over food when serving), stir to coat evenly, and simmer gently for about 1 to 2 minutes.
3 Remove the chicken from the skillet and evenly divide the chicken, rice, and beans between the serving bowls.
4 Add additional mango sauce over the rice and beans or chicken, if desired. Garnish with cilantro and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
5 Adapted from 20-Minute Cilantro Chicken with Rice and Beans