Post-holiday week calls for something that feels light but still keeps your macros on point. These mango chicken rice bowls are exactly that - grilled chicken, fresh mango salsa, creamy avocado, and coconut rice. It's summer in a bowl, and it meal preps like a dream.
4 Servings
480 Calories
42g Protein
48g Carbs
14g Fat
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
For the mango salsa:
- 1 ripe mango, diced
- ½ red onion, finely diced
- 1 jalapeño, minced
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt to taste
For the bowls:
- 2 cups jasmine rice (cooked in coconut milk for extra flavor)
- 1 avocado, sliced
- Lime wedges for serving
Directions
- Mix olive oil and spices, coat chicken, and marinate for at least 30 minutes.
- Grill or pan-sear chicken over medium-high heat, 6-7 minutes per side, until internal temp hits 165°F. Rest 5 minutes, then slice.
- While chicken rests, combine all mango salsa ingredients in a bowl and toss.
- Cook rice according to package instructions, substituting half the water with coconut milk.
- Build your bowls: rice base, sliced chicken, mango salsa, and avocado. Squeeze lime on top and dig in.
Prepping ahead: Marinate the chicken up to 24 hours in advance for maximum flavor. The mango salsa can be made the morning of. Any earlier and the mango gets too soft. Cook your rice ahead and store separately so it doesn't absorb moisture from the other components.
Storing components separately: This one is all about keeping things in their lanes. Store the grilled chicken, rice, and mango salsa in separate airtight containers in the fridge. Slice the avocado fresh each day - it browns fast and no one wants that energy mid-week.
How long it keeps: Chicken and rice will stay fresh for up to 4 days in the fridge. The mango salsa is best within 2 days. Avocado, as mentioned - day of only.
Reheating: Warm the chicken and rice together in the microwave with a small splash of water to keep the rice from drying out (about 90 seconds). Add the cold mango salsa and fresh avocado on top after reheating - the contrast of warm and cold actually makes it better.
Batch tip: Double the chicken and rice on Sunday and you've got lunches handled through Wednesday with almost zero effort mid-week. Swap the mango salsa for a different topping (pico de gallo, cucumber salad, sriracha honey) to keep it from feeling repetitive.