Instructions
Step 1: In a small bowl, combine the paprika, garlic powder, chili powder, cumin, salt, black pepper, and olive oil.
Step 2: Rub the seasoning mixture over the chicken breasts until evenly coated.
Step 3: Heat a grill pan or skillet over medium-high heat.
Step 4: Cook the chicken for 5 to 7 minutes per side, or until fully cooked and nicely charred.
Step 5: Remove the chicken from the heat and let it rest for 5 minutes before slicing.
Step 6: In a large bowl, combine the diced mango, pineapple, tomato, red onion, cucumber, cilantro, and lime juice.
Step 7: Toss the salsa mixture gently until combined.
Step 8: Divide the cooked rice among serving bowls.
Step 9: Top the rice with sliced grilled chicken and generous spoonfuls of the mango salsa.
Step 10: Garnish with extra cilantro and lime wedges before serving.
Storage and Reheating Tips
Store the grilled chicken and rice in airtight containers in the refrigerator for up to 3 days.
Keep the mango salsa stored separately to maintain freshness.
Reheat the chicken and rice in the microwave until warmed through before adding the chilled salsa.
Do not freeze the salsa, as the fresh fruit and vegetables may become watery after thawing.
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