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Mango Chicken Meal Prep Bowls
Mango Chicken Meal Prep Bowls
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Try these delicious coconut-mango chicken bowls with grilled chicken, rice, corn salsa, and avocado for satisfying lunches.
Ingredients:
  • 0.66666668653488 cup basmati rice
  • 1 cup water
  • 1 mango, peeled and chopped
  • 2 tablespoons lime juice
  • 3 teaspoons honey
  • 1 tablespoon sriracha sauce
  • 2 cloves garlic, minced
  • 4 skinless, boneless chicken breasts, halved lengthwise
  • 1 (14 ounce) can black beans, drained
  • 1.5 cups corn
  • 0.5 cup diced red bell pepper
  • 1 small red onion, diced
  • 0.25 cup chopped cilantro
  • 1 tablespoon lime juice
  • 0.75 teaspoon salt
  • 0.25 cup sweetened flaked coconut
  • 1 avocado, sliced
Instructions:
  • Heat up your outdoor grill to medium-high and brush the grate lightly with oil.
  • In a saucepan, bring water and rice to a boil. Cover, reduce heat to medium-low, and simmer for 20 to 25 minutes until rice is tender and water is absorbed.
  • In a blender, combine mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt until smooth. Place chicken in a shallow bowl and pour half of the sauce over it; marinate for 10 minutes.
  • Combine black beans, sweet corn, vibrant red bell pepper, red onion, fresh cilantro, zesty lime juice, and a pinch of salt in a bowl to prepare flavorful corn salsa.
  • Grill the chicken until fully cooked and the juices run clear, about 4 minutes per side. Ensure it reaches an internal temperature of at least 165°F (74°C) using an instant-read thermometer. Remove from heat.
  • Distribute rice evenly into 4 glass meal prep bowls. Place 2 pieces of chicken in each bowl. Drizzle with mango sauce, corn salsa, and coconut. Finish with avocado slices, cover, and refrigerate for up to 5 days.

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