For a spicier kick, add an extra drizzle of sriracha or a pinch of red pepper flakes to the marinade. If you don't have an outdoor grill, you can cook the chicken in a skillet over medium-high heat or bake it in the oven at 375°F (190°C) until cooked through. To save time, use pre-cooked rice or frozen corn. Feel free to substitute your favorite vegetables in the corn salsa, such as diced cucumber, jalapeño, or tomatoes.
Mango Chicken Meal Prep Bowls
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS112
Transport your taste buds to the tropics with these vibrant Coconut-Mango Chicken Bowls! Featuring fragrant basmati rice, a zesty corn salsa, and an irresistible mango marinade, these bowls are the perfect solution for delicious and healthy meal prepping. A sprinkle of fresh cilantro and creamy avocado slices completes this culinary masterpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate74 g
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Cholesterol65 mg
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Fiber14 g
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Protein36 g
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Saturated Fat4 g
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Sodium1645 mg
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Sugar16 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat an outdoor grill to medium-high heat and lightly oil the grate. (5 minutes)
02 Step
Recipe View In a saucepan, bring water and rice to a boil. Reduce heat to low, cover, and simmer until rice is tender and the water has been absorbed. (20-25 minutes)
03 Step
Recipe View In a blender, combine mango, olive oil, lime juice, honey, sriracha, garlic, and salt. Blend until smooth. Place chicken in a shallow dish and pour half of the mango sauce over the chicken. Marinate for at least 10 minutes, or up to 30 minutes in the refrigerator. (15 minutes)
04 Step
Recipe View In a medium bowl, combine black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt to create the corn salsa. Mix well and set aside. (10 minutes)
05 Step
Recipe View Grill chicken until cooked through, about 4 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Remove from grill and let rest for a few minutes before slicing. (8 minutes)
06 Step
Recipe View Divide cooked rice evenly among 4 glass meal prep bowls. Add 2 pieces of grilled chicken to each bowl. Top with reserved mango sauce, corn salsa, and flaked coconut. Garnish with sliced avocado and cover. Refrigerate for up to 5 days.
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Ana Weimannrolfson
Jun 12, 2025The corn salsa adds a refreshing crunch to the bowls. Great recipe!
Rashad Gutkowski
May 22, 2025I made a big batch of this for lunch all week. Tasted great every day and saved me so much time.
Kay Schamberger
Mar 17, 2025This recipe is a game-changer for my weekly meal prep! So flavorful and easy to make.
Catalina Moore
Apr 27, 2024I loved the mango marinade – it's the perfect blend of sweet and spicy. I'll definitely be making this again!