Name: Mango Chicken Meal Prep Bowls
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 0.66666668653488 cup basmati rice; 1 cup water; 1 mango, peeled and chopped; 2 tablespoons olive oil; 2 tablespoons lime juice; 3 teaspoons honey; 1 tablespoon sriracha sauce; 2 cloves garlic, minced; 1 teaspoon salt; 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

Mango Chicken Meal Prep Bowls

4.9

(37)

29 Reviews

5 Photos

These coconut-mango chicken bowls made with basmati rice, corn salsa, and an easy mango marinade are a delicious way to prep your lunches for the week! Top with extra cilantro.

Submitted by middle_angel21

Updated on May 10, 2023

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Servings:

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Ingredients

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Original recipe (1X) yields 4 servings

⅔ cup basmati rice
1 cup water

Mango Sauce:

1 mango, peeled and chopped
2 tablespoons olive oil
2 tablespoons lime juice
3 teaspoons honey
1 tablespoon Sriracha sauce
2 cloves garlic, minced
1 teaspoon salt
4 skinless, boneless chicken breasts, halved lengthwise

Corn Salsa:

1 (14 ounce) can black beans, drained
1 ½ cups corn
½ cup diced red bell pepper
1 small red onion, diced
¼ cup chopped cilantro
1 tablespoon lime juice
¾ teaspoon salt
¼ cup sweetened flaked coconut
1 avocado, sliced

Directions

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Mix mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 of the sauce on top; marinate chicken for 10 minutes.
Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.
Grill chicken until no longer pink in center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Remove from heat.
Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.

Tips:

Substitute jasmine rice for basmati, if desired.

Instead of grilling, you can bake this at 425 degrees F (200 degrees C).

67 home cooks made it!

Nutrition Facts (per serving)

599	Calories
20g	Fat
74g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 599
% Daily Value *
Total Fat 20g	25%
Saturated Fat 4g	22%
Cholesterol 65mg	22%
Sodium 1645mg	72%
Total Carbohydrate 74g	27%
Dietary Fiber 14g	50%
Total Sugars 16g
Protein 36g	71%
Vitamin C 52mg	58%
Calcium 74mg	6%
Iron 4mg	22%
Potassium 1078mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mango Chicken Meal Prep Bowls

Ingredients

Directions

Tips:

Nutrition Facts (per serving)

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