Name: Mango Chicken Meal Prep Bowls
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Basmati rice - ⅔ cup; Water - 1 cup; Mango, peeled and chopped - 1; Olive oil - 2 tablespoons; Lime juice - 2 tablespoons; Honey - 3 teaspoons; Riracha sauce - 1 tablespoon; Garlic, minced - 2 cloves; Salt - 1 teaspoon; Skinless, boneless chicken breasts, halved lengthwise - 4; Black beans, drained - 1 (14 ounce) can; Corn - 1 ½ cups; Diced red bell pepper - ½ cup; Red onion, diced - 1 small; Chopped cilantro - ¼ cup; Lime juice - 1 tablespoon; Salt - ¾ teaspoon; Sweetened flaked coconut - ¼ cup; Avocado, sliced - 1

Ingredients for - Mango Chicken Meal Prep Bowls

1. Basmati rice ⅔ cup

2. Water 1 cup

3. Mango, peeled and chopped 1

4. Olive oil 2 tablespoons

5. Lime juice 2 tablespoons

6. Honey 3 teaspoons

7. Riracha sauce 1 tablespoon

8. Garlic, minced 2 cloves

9. Salt 1 teaspoon

10. Skinless, boneless chicken breasts, halved lengthwise 4

11. Black beans, drained 1 (14 ounce) can

12. Corn 1 ½ cups

13. Diced red bell pepper ½ cup

14. Red onion, diced 1 small

15. Chopped cilantro ¼ cup

16. Lime juice 1 tablespoon

17. Salt ¾ teaspoon

18. Sweetened flaked coconut ¼ cup

19. Avocado, sliced 1

How to cook deliciously - Mango Chicken Meal Prep Bowls

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.

5 . Stage

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.

6 . Stage

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.