Mango Mojo Chicken Bowl

Directions

1. Preheat your Blackstone grill to medium heat.

2. Prepare a quick pickle by combining diced mango, sliced red chilies, shaved carrots, a pinch of chopped cilantro, sliced green onion, rice wine vinegar, a splash of mango and pineapple juice, and 1 tbsp of Blackstone Island Stir Fry in a small bowl. Stir well and set aside. You can do this step ahead of time to enhance the flavors.

3. Season the chicken cutlets with olive oil, salt, and pepper. Add a little olive oil to the preheated area of your Blackstone grill and cook the chicken. Since they are cutlets, they will cook quickly, usually in 5-6 minutes. Once cooked, remove from heat and slice the chicken into uniform strips.

4. While the chicken is cooking, place both bags of Basmati rice on the grill next to the chicken. Add a little water and allow it to steam. Season the rice with Island Stir Fry seasoning and the juice from one lime.

5. In a small mixing bowl, combine 1/4 cup of sour cream, a splash of mango and pineapple juice, and 2-3 tbsp of Blackstone Garlic Mojo Seasoning. Add a dash or two of Island Stir Fry seasoning and mix well. Adjust the consistency by adding more sour cream if it's too loose or more mango and pineapple juice if it's too thick. Set the sauce aside.

6. To serve, use a shallow bowl. Place a serving of Basmati rice in the bowl, followed by one of the sliced chicken cutlets. Spoon a few dollops of the quick pickled mango mixture over the chicken. Drizzle the mojo sour cream sauce over the chicken. Garnish with sesame seeds. Enjoy!