Mango Chicken Meal Prep Bowls

Rating: 4.87 stars
30 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

 By middle_angel21
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Mango Sauce:

Corn Salsa:

Directions

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

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  • 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.

Cook's Notes:

Substitute jasmine rice for the basmati, if desired.

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

Nutrition Facts

Per Serving:
599 calories; 19.7 g total fat; 65 mg cholesterol; 1645 mg sodium. 74.3 g carbohydrates; 35.7 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Kat Davis Johnson
Rating: 5 stars
05/29/2018
I liked the recipe alot....though I tweaked it a bit. I used a mango smoothy blend for the marinade and sause. I flattened the chicken to uniform thickness and marinated it for 24 hours in a vaccum sealed container. For the second half of the marinade added a few Tbsp of coconut milk. We then made coconut quinoa instead of the rice. For the corn salsa I used yellow orange and red sweet peppers. I did not have a red onion so we used a quarter cup of a finely chopped yellow sweet onion. I also doubled the marinade so I would have more to pour on top of the completed dish. Read More
Helpful
(8)
30 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kat Davis Johnson
Rating: 5 stars
05/29/2018
I liked the recipe alot....though I tweaked it a bit. I used a mango smoothy blend for the marinade and sause. I flattened the chicken to uniform thickness and marinated it for 24 hours in a vaccum sealed container. For the second half of the marinade added a few Tbsp of coconut milk. We then made coconut quinoa instead of the rice. For the corn salsa I used yellow orange and red sweet peppers. I did not have a red onion so we used a quarter cup of a finely chopped yellow sweet onion. I also doubled the marinade so I would have more to pour on top of the completed dish. Read More
Helpful
(8)
Kat Davis Johnson
Rating: 5 stars
05/29/2018
I liked the recipe alot....though I tweaked it a bit. I used a mango smoothy blend for the marinade and sause. I flattened the chicken to uniform thickness and marinated it for 24 hours in a vaccum sealed container. For the second half of the marinade added a few Tbsp of coconut milk. We then made coconut quinoa instead of the rice. For the corn salsa I used yellow orange and red sweet peppers. I did not have a red onion so we used a quarter cup of a finely chopped yellow sweet onion. I also doubled the marinade so I would have more to pour on top of the completed dish. Read More
Helpful
(8)
Joan Hegeman
Rating: 5 stars
05/15/2018
Really good for dinner! Left out coconut and substituted diced& peeled tomato for the pepper. The mango sauce is great especially after it had "mellowed" for a couple of days. (I made that a day ahead of time to "test" it with shrimp.)I had no chicken - but the sauteed shrimp filled in beautifully! This is a keeper! Read More
Helpful
(3)
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Alex
Rating: 5 stars
05/05/2018
It was really good I made it as a normal meal for the family and it turned out great. I will definitely try again as a meal prep as it definitely exceeded expectations Read More
Helpful
(2)
emartzel
Rating: 5 stars
05/06/2018
I tried following the recipe exactly and it was great! Still enjoyed it ok the fourth day and felt very healthy. Thank you for the recipe. Read More
Helpful
(1)
Michaela N James Green
Rating: 5 stars
07/24/2018
this was simply amazing I left the coconut and red bell pepper out because I didn't have any. I'll definitely make this again. The only thing I changed I used 2 Mangos which gave me a little bit more of the amazing sauce. Read More
Helpful
(1)
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Amanda Loesch
Rating: 5 stars
05/29/2018
This was very tasty. Lots of flavors and freshness. The only thing that wasn t as great was our chicken tenders. They got a little chewy from the grill but otherwise a hit! Read More
Helpful
(1)
Lorraine Kurtz
Rating: 5 stars
05/19/2018
A hit! I made this for dinner assuming it would carry over for a couple days worth of lunch. It was gone by after school the next day. Def will be making this again! Read More
Marcela Naranjo
Rating: 5 stars
06/17/2019
Delicioso sabor. Read More
tvan
Rating: 4 stars
08/05/2018
This was quite tasty. I liked the flavor combinations. I will say that the chicken didn t really take on the flavor of the marinade and the smokiness of grilling the meat overpowered it. Next time I may just marinate the meat overnight. Overall it was very good and I will make it again. Read More
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