Mango Chicken Meal Prep Bowls recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
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 caloriescarbohydrate: 74.3 gcholesterol: 64.6 mgfat: 19.7 gfiber: 14.1 gprotein: 35.7 gsaturatedFat: 4.3 gservingSize: -sodium: 1644.9 mgsugar: 15.8 gtransFat: : -unsaturatedFat: : -
Directions Mango Chicken Meal Prep Bowls
Directions
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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.