Bring a small pot with rice, half the garlic salt (reserve remaining for chicken), and 1 1/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Coarsely chop mangoes. If mangoes are frozen, rinse under cold water until thawed.

Coarsely chop half the cilantro (no need to stem). Stem remaining half and reserve whole leaves.

Halve lime. Cut one half into wedges and juice the other half.

Halve and peel shallot. Cut halves into 1/4” dice.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Pat chicken dry and season both sides with jerk seasoning (use less if spice-averse) and remaining garlic salt.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Alternatively, use a grill pan or preheat a grill to 400 degrees. Grease grates with olive oil, and grill chicken until charred and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner.

While chicken cooks, continue recipe.

Line a plate with a paper towel.

Place another medium non-stick pan over medium heat and add 2 Tbsp. olive oil. Add plantains to hot pan and cook until golden-brown, 2-3 minutes per side.

Remove from burner. Transfer plantains to towel-lined plate. Season with a pinch of salt and pepper.

In a mixing bowl, combine mangoes, 1 Tbsp. jalapeños (to taste), shallots, chopped cilantro, 1 Tbsp. lime juice, and a pinch of salt and pepper. Set aside.

Plate dish as pictured on front of card, topping rice with chicken and plantains and garnishing with salsa (to taste) and whole cilantro leaves. Slice chicken, if desired. Squeeze lime wedges over to taste. Bon appétit!