Recipes Meat and Poultry Chicken Chicken Breast Mango Chicken Meal Prep Bowls 4.9 (35) 27 Reviews 5 Photos These coconut-mango chicken bowls made 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. Submitted by middle_angel21 Updated on May 10, 2023 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 25 mins Cook Time: 35 mins Total Time: 1 hr Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ⅔ cup basmati rice 1 cup water Mango Sauce: 1 mango, peeled and chopped 2 tablespoons olive oil 2 tablespoons lime juice 3 teaspoons honey 1 tablespoon Sriracha sauce 2 cloves garlic, minced 1 teaspoon salt 4 skinless, boneless chicken breasts, halved lengthwise Corn Salsa: 1 (14 ounce) can black beans, drained 1 ½ cups corn ½ cup diced red bell pepper 1 small red onion, diced ¼ cup chopped cilantro 1 tablespoon lime juice ¾ teaspoon salt ¼ cup sweetened flaked coconut 1 avocado, sliced Directions Preheat an outdoor grill for medium-high heat and lightly oil the grate. 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 of 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 corn salsa. 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. 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. Tips: Substitute jasmine rice for basmati, if desired. Instead of grilling, you can bake this at 425 degrees F (200 degrees C). I Made It Print 66 home cooks made it! Nutrition Facts (per serving) 599 Calories 20g Fat 74g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 599 % Daily Value * Total Fat 20g 25% Saturated Fat 4g 22% Cholesterol 65mg 22% Sodium 1645mg 72% Total Carbohydrate 74g 27% Dietary Fiber 14g 50% Total Sugars 16g Protein 36g 71% Vitamin C 52mg 58% Calcium 74mg 6% Iron 4mg 22% Potassium 1078mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.