How to Make Mango Chicken Meal Prep Bowls - A Step-by-Step Guide

Are you looking for a delicious and nutritious meal prep option that is sure to satisfy your cravings and keep you energized throughout the day? Look no further than these flavorful Mango Chicken Meal Prep Bowls! Packed with protein, healthy fats, and a burst of tropical flavor, these meal prep bowls are the perfect solution for busy weekdays or lazy weekends. Whether you're a fan of sweet and savory combinations or simply love the taste of mango, this recipe will surely become a staple in yo...

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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 riracha 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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 4

  • 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 of 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 corn salsa.
  • Grill chicken until no longer pink in center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into 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 reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.
  • Nutrition

    599 cal.

    • Total Fat: 20g
    • Saturated Fat: 4g
    • Cholesterol: 65mg
    • Sodium: 1645mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 14g
    • Total Sugars: 16g
    • Protein: 36g
    • Vitamin C: 52mg
    • Calcium: 74mg
    • Iron: 4mg
    • Potassium: 1078mg