Mango Chicken Meal Prep Bowls

These coconut-mango chicken bowls will guarantee many tasty, satisfying lunches of grilled chicken and rice topped with corn salsa and avocado.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 599 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 2 tablespoons lime juice
• 1 small red onion, diced
• 1 avocado, sliced
• 1 tablespoon Sriracha sauce
• 1 (14 ounce) can black beans, drained
• 3 teaspoons honey
• 1 mango, peeled and chopped
• 4 skinless, boneless chicken breasts, halved lengthwise
• 0.75 teaspoon salt
• 0.5 cup diced red bell pepper
• 0.25 cup sweetened flaked coconut
• 0.25 cup chopped cilantro
• 1.5 cups corn
• 0.66666668653488 cup basmati rice

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.