Looking for an easy, healthy dinner that’s full of flavor? Make my Mango Salsa Chicken Bowl! This recipe might sound complicated but it only takes about 20 minutes to make. Prepare the salsa first, start the rice, grill the chicken, then put it all together.
This is basically just my perfect grilled chicken (with chili powder and cayenne), mango salsa, and delicious cilantro rice. So easy! I could eat this mango salsa everyday. I absolutely adore mangoes and they’re so good for you.
This bowl really hit the spot with the juicy mangoes, heat from the jalapeño, creamy avocado, and rice to bring it all together.
You really cannot have enough lime juice here so be sure to serve this with lime wedges for even more citrus punch!
Mango Salsa Chicken Bowl
Mango Salsa, recipe follows
Boneless skinless chicken breast
Garlic powder, onion powder, paprika, chili powder, cayenne, salt, pepper
Cilantro rice, recipe follows
For serving: avocado, limes, cilantro
- Make mango salsa according to directions below and set aside.
- Make cilantro rice according to directions below.
- While rice is cooking, prep the chicken: slice lengthwise, then season well with garlic powder, onion powder, paprika, chili powder, cayenne, sea salt, and black pepper. Drizzle with olive oil and rub in spices. Grill chicken for 5 minutes per side until chicken reaches 170 degrees.
- Let chicken rest. Divide cilantro rice into two bowls. Add avocado slices, limes, and cilantro. Slice chicken and set on top of rice. Top with mango salsa and enjoy with fresh lime juice drizzled on top!
Mango Salsa
1 large mango
1/2 jalapeno
2 Tbsp diced red onion
2 Tbsp chopped cilantro or Italian parsley
Juice of 1/2 a lime
- Cut the cheeks off of one large mango, score cubes into each cheek, and cut the cubes away from the skin.
- Slice a jalapeño in half, remove the seeds, and dice half. Toss with mango cubes, diced red onion, chopped cilantro or parsley (if you don’t like or have cilantro), and the juice of half a lime.
- Set aside at room temperature while you make dinner or keep for several days covered in the fridge.
Cilantro Rice
1 cup jasmine rice
1 1/3 cup water
Zest and Juice from 1 lime
1 bunch cilantro
- Place rice in a fine-mesh sieve and rinse under cold water twice. Place in a pot with a lid with 1 1/3 cup of water and some salt. Cover the pot, bring to a boil, then immediately reduce heat to low and let simmer until water has absorbed, about 6-10 minutes.
- Remove from heat and let sit with the lid on for ten minutes.
- While rice is steaming, zest and juice a lime (use two if one isn’t juicy enough!) in a large bowl. Whisk in cilantro.
- Fluff rice with a fork, then stir well with lime juice, lime zest, and cilantro. Serve immediately.
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