Rigatoni with Chicken Thighs

This recipe is a medley of flavours and colours, contrasting the sweetness of sliced mango with a little heat from thinly sliced jalapeno pepper.
Directions for: Mango Chile Chicken

Ingredients

6 boneless, skinless chicken breasts

1 Tbsp chile powder

Zest and juice of 1 lime

cup + 2 Tbsp olive oil

Kosher salt and freshly ground black pepper

1 (20-oz) jar sliced mango, drained and finely sliced, some of the liquid reserved

1 bunch kale, thinly shredded

1 bunch scallions, thinly sliced

1 jalapeno, thinly sliced

1 orange or red bell pepper, very thinly sliced

2 Tbsp chopped, fresh cilantro

Directions

1. Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.

2. Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.

3. Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.

4. Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)

See more: Chicken, Lunch, Fruit, Hot and Spicy, Main, Vegetables