Just married

From the April 2026 Table
Citrus marinated chicken, coconut lime rice, asparagus, and hot honey mango salsa — a lighter plate for warmer days and a late-month return to the kitchen.

Serves

2 - 4

time

~ 45 mins

skill

3/10

Jump to recipe

ingredients

Chicken & Marinade

  • 2–3 chicken breasts
  • Olive oil
  • Juice of 1/2 orange
  • Juice of 1/2 lemon
  • Juice of 1 lime
  • 3–4 cloves fresh garlic, minced
  • SPG seasoning
  • Trader Joe’s Citrus Garlic Seasoning

Mango Pico

  • 1 Roma tomato, diced
  • 1 ripe mango, diced
  • Fresh jalapeño, finely diced
  • Onion, finely diced
  • Fresh cilantro, chopped
  • Lime juice
  • Salt
  • Mike’s Hot Honey, to taste

Coconut Lime Rice

  • 1 cup rice
  • 13.5 oz coconut milk
  • 3 oz water
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • Lime zest
  • Lime juice
  • Fresh cilantro, chopped

Asparagus

  • 1 bunch asparagus, trimmed
  • Olive oil
  • Fresh garlic, minced
  • Salt & pepper
  • Trader Joe’s Citrus Garlic Seasoning

Pan Sauce

  • Chicken stock
  • Remaining 1/2 orange juice
  • Remaining 1/2 lemon juice
  • Cold butter

‍

directions

Marinate the Chicken

  1. Combine olive oil, half the orange juice, half the lemon juice, lime juice, minced garlic, SPG seasoning, and Trader Joe’s Citrus Garlic Seasoning.
  2. Add the chicken and let it marinate while you prepare the rest of the meal.

Make the Mango Pico

  1. Combine the diced tomato, mango, jalapeño, onion, and cilantro in a bowl.
  2. Season with lime juice, salt, and hot honey to taste. Set aside.

Start the Coconut Lime Rice

  1. Sauté the diced onion in a little oil until translucent.
  2. Add the garlic and cook for about 30 seconds, just until fragrant.
  3. Stir in the rice, coconut milk, and water.
  4. Bring to a boil, cover, reduce to a simmer, and cook for 20 minutes.

Prep the Asparagus

  1. Toss the asparagus with olive oil, garlic, salt, pepper, and Trader Joe’s Citrus Garlic Seasoning.
  2. Spread onto a sheet pan and set aside.

Cook the Chicken

  1. Preheat the oven to 400°F.
  2. Sear the chicken in a hot cast iron skillet on one side.
  3. Flip the chicken and transfer the skillet to the oven.
  4. Cook until the chicken reaches an internal temperature of 155–160°F.
  5. Roast the asparagus in the oven for 10–15 minutes, depending on thickness.

Finish the Rice

  1. Fluff the rice with a fork.
  2. Fold in the lime zest, lime juice, and chopped cilantro.

Build the Pan Sauce

  1. Remove the chicken and let it rest.
  2. Deglaze the pan with chicken stock and reduce slightly.
  3. Lower the heat and add the remaining orange and lemon juice.
  4. Finish with cold butter, stirring until the sauce becomes glossy.

Plate & Serve

  1. Spoon the coconut lime rice into the bowl or plate.
  2. Arrange the asparagus alongside.
  3. Slice the chicken and place over the rice.
  4. Finish with the mango pico and spoon the pan sauce over the chicken.

‍

Tennessee Tastebuds Tip

Pull the chicken at 155–160°F and let carryover cooking finish the job while it rests. This keeps the chicken juicy and gives you time to finish the pan sauce.

Kitchen Notes

Taste the mango pico as you build it. The goal is a balance of sweetness, heat, and acidity that brightens the dish without overpowering the citrus-marinated chicken. The coconut lime rice and buttery pan sauce help tie every component together into a fresh, spring-inspired meal.

© 2026 Tennessee Tastebuds · Nathan Walker