recipe of the week: coriander chicken with mango salsa and coconut rice

i promised avocados, so here's a fun one i whipped up a few weeks ago with an avocado option! feel free to leave it out if avocados aren't as cheap where you are as they are where i am (2 non-walmart grocery stores have 25c avocados this week for me! yahoo!). don't leave the mango out, but watch for sales. i found mine 3 for $1. :)

this barely sweet coconut rice is a perfect compliment to the sweet and spicy salsa on your chicken. and i'm a believer that there's no exact recipe for salsa, so below is just what i used in mine.

and sorry no pics. use your imagination!!

coriander chicken with mango salsa and coconut rice
4 servings

chicken:
2 boneless skinless chicken breasts, butterflied and split (you'll have 4 pieces total)
coriander salt and pepper

1. grill chicken by method of choice sprinkled on both sides with coriander, salt and pepper.

mango salsa:
1 mango, peeled, cored and diced
1-2 roma tomatoes, seeded and diced
1 small/medium jalapeno, seeded, deveined and diced
a bit of diced red onion (go easy on the onion or it will overpower the other flavors)
1 avocado, diced (optional)
chopped cilantro, lemon juice, cumin, salt and pepper to taste

1. combine all ingredients. let marinate 30 at least 30 minutes before serving.

coconut rice:
1 cup long grain white rice
1 14 oz can lite coconut milk (always 99c at trader joe's if you're lucky enough to have one!)
1/4 cup water
dash salt
a few teaspoons sugar, to taste
a handful of chopped cilantro

1. boil water, coconut milk and salt. add rice, reduce heat. simmer covered for 20-30 minutes until rice is tender and all liquid is absorbed.
2. stir in sugar and cilantro.

serve salsa over chicken with the coconut rice on the side. enjoy!!