Mango Chicken Meal Prep Bowls

Rating: 4.87 stars
31 Ratings
  • 5 star values: 27
  • 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.

Tips

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

Nutrition Facts

Per Serving:
598.5 calories; 35.7 g protein; 74.3 g carbohydrates; 64.6 mg cholesterol; 1644.9 mg sodium. Full Nutrition

Reviews (23)

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)
31 Ratings
  • 5 star values: 27
  • 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)
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)
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)
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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)
mamamia28
Rating: 5 stars
05/30/2019
Made as written for the mango sauce except I doubled the recipe for 3 LBS of chicken tenders. I marinaded for 7 hours. Although excellent next time I will sub. vegetable or canola oil for the olive oil as I could taste the olive oil and I think a neutral flavored oil would be better. Also I feel any type of hot sauce will work for the sriracha. I didn't use red peppers for the corn salsa I used halved cherry tomatoes. Although good I think some additional seasoning would benefit the flavor. I boiled corn on the cob for 3 mins. then cut off to use for the salsa. Canned corn would work too. Not sure if recipe wanted fresh uncooked corn??? The coconut was neither here nor there so definitely optional. Overall as written an excellent recipe that can be tailored to your taste. I did not make this as meal prep we ate it as a full dinner. Read More
burgess
Rating: 5 stars
05/28/2019
This is a great dish! Thanks for posting it:). I left out the corn and used 1 red pepper in place. Also used 3 small yellow mango that were quite firm and tart probably a bit lucky there as they made this dish have a bite I wasn t expecting. Will add this to a regular rotation since it s very tasty! Read More
Marcela Naranjo
Rating: 5 stars
06/17/2019
Delicioso sabor. Read More
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