Mango Chicken Prep Bowls with Coconut Rice

Name: Mango Chicken Prep Bowls with Coconut Rice
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: American, Hawaiian, Fusion, Mexican
Ingredients: 1 whole Avocado; 0.67 cup Basmati Rice; 14 oz Black Beans; 1.5 cups Corn; 0.25 cup Fresh Cilantro; 3 tsp Honey; 2 tbsp Lime Juice; 1 whole Mango; 0.75 tsp Margarita Salt; 2 whole Minced Garlic; 2 tbsp Olive Oil; 0.5 cup Red Bell Pepper; 1 whole Red Onion; 1 tsp Salt; 4 whole Skin-On Boneless Chicken Breast; 1 tbsp Sriracha; 0.25 cup Sweetened Coconut Flakes; 1 cup Water

Dinner 🍽️Lunch 🥪 American Hawaiian Fusion Mexican High-Protein 💪Gluten-Free Halal 🕌Kosher ✡️Comfort-Food

Mango Chicken Prep Bowls with Coconut Rice balance juicy, chili-lime glazed chicken with sweet mango, creamy avocado, and a bright corn-black bean salsa. The coconut accent and basmati rice add mellow richness that contrasts the gentle heat of sriracha and garlic. Perfect for make-ahead lunches or a light dinner that feels fresh yet satisfying.

Prep25 mins
Cook35 mins
Serves4
DifficultyEasy

1

Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2

Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, 20 to 25 minutes.
3

Blend mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt until smooth. Place the chicken in a shallow bowl and pour 1/2 of the sauce over it; marinate the chicken for 10 minutes.
4

Combine black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt in a bowl to make the corn salsa.
5

Grill the chicken until it is no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Remove from the heat.
6

Divide the rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with the reserved mango sauce, corn salsa, and coconut. Add avocado slices on top, cover, and refrigerate for up to 5 days.