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Chicken Meal Prep Bowls With Mango Salsa
Youssef Hb

Chicken Meal Prep Bowls With Mango Salsa

These vibrant chicken meal prep bowls offer a nutritious balance of lean protein, complex carbohydrates, and refreshing tropical flavors. Featuring juicy chicken breast served over fluffy rice with a zesty mango-lime salsa and black beans, this dish is designed to keep you energized and satisfied throughout the work week. It is a perfect solution for those needing a quick, healthy, and delicious meal option that is free from pork and alcohol.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Fusion
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2/3 cup Basmati rice
  • 1 cup water
  • 4 pieces boneless skinless chicken breast, halved lengthwise
  • 14 oz can black beans, drained and rinsed
  • 1.5 cups corn
  • 1/2 cup red bell pepper, diced
  • 1 small red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup unsweetened coconut flakes
  • 1 whole avocado, sliced
  • 2 tablespoons olive oil
  • 1 whole mango, diced
  • 3 tablespoons fresh lime juice
  • 3 teaspoons honey
  • 1 tablespoon Sriracha sauce
  • 2 cloves garlic, minced

Method
 

  1. Rinse the basmati rice and combine with 1 cup of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender.
  2. While the rice cooks, season the chicken breasts with salt, pepper, and garlic.
  3. Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side or until fully cooked through.
  4. In a bowl, combine the diced mango, red onion, red bell pepper, cilantro, lime juice, honey, Sriracha, and the remaining olive oil to create the salsa.
  5. Divide the cooked rice into four meal prep containers.
  6. Top each bowl with chicken, black beans, corn, and a generous scoop of the mango salsa.
  7. Sprinkle with coconut flakes and add fresh avocado slices just before serving.

Notes

Store in airtight containers in the refrigerator for up to 4 days. If preferred, use jasmine rice for a more fragrant base. Agave syrup can be substituted for honey for a vegan sweetener option.