Mango Chicken Meal Prep Bowls recipe

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Ingredients

⅔ 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 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

Nutrition Info

598.5 calories
carbohydrate: 74.3 g
cholesterol: 64.6 mg
fat: 19.7 g
fiber: 14.1 g
protein: 35.7 g
saturatedFat: 4.3 g
servingSize: -
sodium: 1644.9 mg
sugar: 15.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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. 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 the sauce on top, marinate chicken for 10 minutes.

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

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

  6. Divide 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. Top with avocado slices, cover, and refrigerate for up to 5 days.

Recipe Yield

4 bowls

Recipe Note

These coconut-mango chicken meal prep bowls 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.

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