Grilled Chicken Burritos w/ Mango Salsa

1/3 C. extra-virgin olive oil
1/4 C. lime juice
5 cloves garlic, 3 smashed and 2 chopped (I just used my jar of garlic)
Salt
1 pound skinless, boneless chicken breast

1 C. white rice
2 C. chicken broth
1/2 C. tomato sauce
1/2 tsp. ground cumin

4 large tortillas
1 15oz. can black beans, rinsed
3 cups shredded cheese

2 mangoes, finely chopped
2 4oz. cans chopped green chiles
1 Tbsp. finely chopped cilantro


In a bag, combine 3 Tbsp. olive oil, 3 Tbsp. lime juice, smashed garlic, and 1 1/2 tsp. salt. Add chicken and let marinate at room temperature for 15 mintures. In a grill pan or skillet, cook the chicken over medium-high heat until cooked through, 6 to 8 minutes; let cool slightly and shred. Set aside.

In a medium saucepan, heat the remaining 1 Tbsp. oil over medium heat, add rice and cook, stirring, until golden, about 5 minutes. Stir in the chicken broth, tomato sauce, cumin, 1 tsp. salt and the chopped garlic. Cover and bring to a boil, then simmer until the liquid is absorbed, about 20 minutes.

Preheat the oven to 350. Place each tortilla on a sheet of foil and top with the rice, beans, reserved chicken and cheese. Wrap the burritos snugly in the foil and heat for 10 to 15 minutes before serving.

Salsa:
Combine mango, chiles, cilantro, and remaining 1 Tbsp. lime juice. Serve salsa over burritos.

***If you want to make this ahead of time, just do everything except cooking in the oven. My husband loves to take this for lunch the next day and heat it up in the microwave.