Description
This Chicken Mango Rice Bowl is a vibrant, flavor-packed meal featuring juicy grilled chicken, sweet mango salsa, fluffy rice, and a creamy spicy drizzle—ready in just 30 minutes.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sriracha
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp oil
For the Mango Salsa:
- 1 mango, diced
- ¼ red onion, diced
- 1 bell pepper, diced
- ¼ cup cilantro, chopped
- Juice of 1 lime
For the Spicy Sauce:
- 2 tbsp mayo
- 1 tsp sriracha
- 1 tbsp honey
For Serving:
- 2–3 cups cooked rice
- 1 avocado, sliced
Instructions
- Marinate the chicken:
In a bowl, mix soy sauce, honey, sriracha, garlic powder, paprika, salt, and pepper. Add chicken and coat well. Let sit for 10 minutes. - Cook the chicken:
Heat oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes, flipping once, until golden and cooked through. Let rest, then slice. - Prepare mango salsa:
In a bowl, combine mango, red onion, bell pepper, cilantro, and lime juice. Toss gently. - Make the sauce:
Mix mayo, sriracha, and honey in a small bowl until smooth. - Assemble bowls:
Add rice to bowls, top with sliced chicken, mango salsa, and avocado. - Serve:
Drizzle with spicy sauce and enjoy immediately.
Notes
- Use ripe mango for the best sweetness and texture.
- Adjust sriracha based on your spice preference.
- Chicken thighs can be used instead of breasts for extra juiciness.
- Store components separately for meal prep up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg