Mango Chicken Meal Prep Bowls
Description
These coconut-mango chicken bowls will guarantee many tasty, satisfying lunches of grilled chicken and rice topped with corn salsa and avocado.
Ingredients
•
2/3 cup basmati rice
•
1 cup water
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1 mango, peeled and chopped
•
2 tablespoons olive oil
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2 tablespoons lime juice
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3 teaspoons honey
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1 tablespoon sriracha sauce
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2 cloves garlic, minced
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1 teaspoon salt
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4 skinless, boneless chicken breasts, halved lengthwise
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1 (14 ounce) can black beans, drained
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1 1/2 cups corn
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1/2 cup diced red bell pepper
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1 small red onion, diced
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1/4 cup chopped cilantro
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1 tablespoon lime juice
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3/4 teaspoon salt
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1/4 cup sweetened flaked coconut
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1 avocado, sliced
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
3
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.
4
Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.
5
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.
6
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.