Grilled Chicken with Mango Salsa and Paella Rice

[ 2 ] June 15, 2015 |

Grilled Chicken

Mixing and mingling global flavors bring a fresh spin to classic dishes.  The grilled chicken and mango salsa bring a taste of the Islands while the saffron-scented rice reminds us of popular Spain’s Paella.

If you never used Old Bay Seasoning, next time you are out grocery shopping, look for the yellow can.  Full of flavor, it is a staple in my pantry.  I prefer to buy the low salt Old Bay Seasoning.

Great on seafood, chicken and meat, it is a blend of herbs and spices.  Some of the seasonings  include, mustard, paprika, celery seed, bay leaf, black and red pepper, cinnamon, cloves, allspice, cardamon, salt, ginger.

When choosing chicken breast, my preference goes to free range organic chicken.  They are juicier and tender.

For the paella rice, my key ingredient is a can of Rotel tomatoes.  It adds  great flavor to the rice.

I am lucky enough to be able to use my grill all year round, but if you don’t have access to a grill, you can broil the chicken breast.

Serve with mango salsa.

Grilled Chicken with Mango Salsa and Paella Rice


5.0 from 2 reviews
Grilled Chicken with Mango Salsa and Paella Rice
Grilled Chicken with Mango Salsa and Paella Rice Author: Citronlimette
Serves: 4
For the chicken
  • 4 boneless and skinless chicken breast
  • 2 Tablespoons olive oil
  • 3 Tablespoons Old Bay Seasoning
  • Fresh pepper to taste
  • Juice of 1 lemon
For the Paella rice
  • Pinch saffron
  • 1 Tablespoon olive oil
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 cup brown rice
  • 1 cup Rotel tomatoes
  • 1½ cup water
  • pinch of salt
  • ½ cup frozen peas
  1. In a ziplock bag, combine chicken breast, olive oil, Old Bay Seasoning, pepper and olive oil. Marinated in refrigerator for 30 minutes.
  2. Preheat the grill on medium high and grill the chicken 5-6 minutes per side or until no longer pink in the middle.
  1. For the rice, let the saffron soak in a little hot water for few minutes. In a saucepan, heat 1 Tablespoon olive oil over medium high heat. Add onion and garlic and cook 2 minutes. Stir in the rice, saffron, Rotel tomatoes, water, salt and peas. Bring to boil and reduce heat. Simmer 30 minutes or until all the liquid has been absorbed and the rice is tender.
  2. Remove from the heat and fluff the rice before serving.
  3. Notes: Slice your chicken breast , serve on rice and top with salsa
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes, Recipe Index

Comments (2)

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  1. I love mango with everything but I would be in heaven with this chicken with mango salsa and the rice sounds so good!

  2. Deneen says:

    I made this once, and was delicious, loved it! Will make it again and again. Thanks for sharing this wonderful recipe!

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