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Mango Chicken Meal Prep Bowls

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Recipe Summary Mango Chicken Meal Prep Bowls

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.

Ingredients | Meal Train Search

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

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 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 the corn salsa.

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.

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.

Substitute jasmine rice for the basmati, if desired.

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

Info | Meal Train Search

prep: 25 mins cook: 30 mins total: 55 mins Servings: 4 Yield: 4 bowls

TAG : Mango Chicken Meal Prep Bowls

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