Crispy Baked Chicken with Spicy Mango-Chili Glaze and Coconut-Lime Rice

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, combine 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of smoked paprika, and 1/2 teaspoon of salt.

In another bowl, whisk together 1 large egg and 1 tablespoon of Dijon mustard until well combined. Dip each chicken breast (4 pieces, about 6 ounces each) into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.

Place the coated chicken breasts on the prepared baking sheet and drizzle with 2 tablespoons of olive oil.

Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the spicy mango-chili glaze by blending 1 ripe mango, 1 tablespoon of honey, 1 tablespoon of lime juice, 1 teaspoon of chili powder, and a pinch of salt in a blender until smooth.

In a medium saucepan, combine 1 cup of jasmine rice, 1 can (13.5 ounces) of coconut milk, and the zest of 1 lime.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Once the chicken is done, remove it from the oven and brush generously with the spicy mango-chili glaze.

Let it rest for 5 minutes before serving. Fluff the coconut-lime rice with a fork and serve alongside the glazed chicken, garnished with fresh cilantro and lime wedges for an extra burst of flavor.