Go Back
Imagine a dish that transports you to sun-soaked tropical islands with every bite—a colorful, flavorful experience filled with the essence of summer. The Tropical Mango Chicken Bowls offer just that, combining the sweet, succulent taste of ripe mango with savory, marinated chicken and an array of fresh vegetables. This recipe is not only a feast for the senses but also a nutritious option that caters to various dietary preferences, making it a perfect meal for any occasion, from casual family dinners to elegant gatherings.

Mango Chicken Bowls

Escape to the tropics with these Tropical Mango Chicken Bowls, a vibrant dish bursting with flavors. Featuring marinated chicken, sweet mango, and fresh vegetables, this meal is as nutritious as it is delicious. Ideal for any occasion, the bowls are easy to make and offer a delightful balance of taste and texture. Perfect for impressing guests or enjoying a healthy weeknight dinner, this recipe will become a staple in your kitchen. Enjoy a culinary adventure today!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken Marinade:

2 boneless, skinless chicken breasts

1 ripe mango, peeled and diced

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon fresh lime juice

1 clove garlic, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

For the Bowls:

2 cups cooked jasmine rice (or substitute with quinoa for a healthier option)

1 red bell pepper, thinly sliced

1 cup corn kernels (frozen or fresh, and if using frozen, thaw beforehand)

1 ripe avocado, sliced

1 cup black beans, rinsed and drained

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

For the Dressing:

3 tablespoons olive oil

1 tablespoon fresh lime juice

1 teaspoon honey

Salt and pepper to taste

--

Instructions
 

Marinate the Chicken: In a medium-sized bowl, mix together diced mango, soy sauce, honey, fresh lime juice, minced garlic, grated ginger, and a pinch of salt and pepper. Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours to deepen the flavor.

    Cook the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken breasts from the marinade and discard the leftover marinade. Grill the chicken for about 6-7 minutes on each side, or until fully cooked (the internal temperature should reach 165°F and the juices should run clear). Once done, let the chicken rest for 5 minutes before slicing it into thin strips.

      Prepare the Bowls: While the chicken is grilling, prepare your serving bowls. Start by placing 1 cup of cooked jasmine rice (or quinoa) at the base of each bowl. Layer on the sliced red bell peppers, corn kernels, avocado slices, black beans, and the grilled chicken strips.

        Make the Dressing: In a small bowl, combine the olive oil, fresh lime juice, honey, and a pinch of salt and pepper. Whisk the ingredients together until the mixture is well blended and smooth. Taste and adjust the seasoning if necessary.

          Assemble and Serve: Drizzle the dressing generously over each assembled bowl. Top with a sprinkle of fresh cilantro for added flavor. Serve the bowls with lime wedges on the side for an extra burst of zesty freshness.

            ---

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings