MANGO CHICKEN MEAL PREP BOWLS
These coconut-mango chicken meal prep bowls 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.
Provided by middle_angel21
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- 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 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 the corn salsa.
- Grill chicken until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the 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 the reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 74.3 g, Cholesterol 64.6 mg, Fat 19.7 g, Fiber 14.1 g, Protein 35.7 g, SaturatedFat 4.3 g, Sodium 1644.9 mg, Sugar 15.8 g
CHICKEN AND MANGO TORTILLA BOWLS
Crisp tortilla bowls transform fruity chicken salad into an eye-catching dish, suitable for a special lunch or party. What a fun, convenient way to make a salad into a meal. -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving., Place six 10-ounce ramekins or custard cups upside down in a 15x10x1-in. baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place over prepared ramekins, pinching sides to form bowl shapes., Bake on the ramekins at 425° until crisp, 8-10 minutes. Remove from ramekins to wire racks., In a large skillet, saute the chicken and chili powder in butter until heated through. Spoon cabbage mixture into tortilla bowls; top with chicken, mango and cilantro. Serve immediately.
Nutrition Facts : Calories 313 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 672mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 20g protein.
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