Crispy Chicken with Spicy Mango-Peach Salsa and Coconut Rice

Begin by marinating the chicken in a mixture of olive oil, garlic, lime juice, and fresh herbs for at least 30 minutes.

Preheat your oven to 400°F (200°C). While the chicken is marinating, prepare the coconut rice by rinsing 1 cup of jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 1 cup of coconut milk, and 1 cup of water, then bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

For the crispy chicken, heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil.

Remove the chicken from the marinade and sear it in the skillet for 4-5 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes until the chicken is cooked through.

While the chicken is baking, prepare the spicy mango-peach salsa by dicing 1 ripe mango and 1 ripe peach, then mixing them in a bowl with 1 diced jalapeño, the juice of 1 lime, and a handful of chopped cilantro.

Once the chicken is done, let it rest for a few minutes before slicing. To serve, place a generous scoop of coconut rice on each plate, top with sliced chicken, and spoon the spicy mango-peach salsa over the top.

Garnish with additional cilantro if desired.