Lemon Ginger Chicken:

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1 lb chicken breast, cut into bite-sized pieces

1 tbsp fresh ginger, grated

Zest of 1 lemon

¼ cup lemon juice

2 tbsp honey

1 tbsp soy sauce

1 tbsp olive oil

Salt & pepper to taste

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Coconut Rice:

1 cup jasmine or basmati rice

1 cup coconut milk

½ cup water

½ tsp salt

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Pineapple Mango Salsa:

½ cup diced pineapple

½ cup diced mango

¼ cup diced red onion

1 tbsp lime juice

Fresh cilantro, chopped (optional)

Salt & pepper to taste

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Spicy Mayo:

¼ cup mayonnaise

1-2 tsp sriracha (adjust for spice)

1 tsp lime juice

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Instructions:

1. Prepare the Coconut Rice: Rinse jasmine rice, then combine it with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the rice is tender and infused with coconut flavor.

2. Make the Lemon Ginger Glaze: In a small bowl, mix grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.

3. Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper, then add to the skillet. Sear the chicken for 4-5 minutes until golden and cooked through. Pour the lemon ginger glaze over the chicken and cook for another 2-3 minutes, stirring occasionally, until the glaze thickens and coats the chicken.

4. Prepare the Pineapple Mango Salsa: In a bowl, combine diced pineapple, mango, red onion, lime juice, cilantro, salt, and pepper. Toss gently to mix.

5. Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust spice level to taste.

6. Assemble the Bowl: Start with a base of coconut rice, add the lemon ginger chicken, and top with pineapple mango salsa. Drizzle with spicy mayo and garnish with fresh cilantro and lime wedges for extra flavor.