Mango Avocado Chicken Bowls (Printable Version)

Delightful bowls with grilled chicken, mango avocado salsa, black beans, and brown rice for a balanced meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - Juice of 1 lime

→ Brown Rice

10 - 1 cup uncooked brown rice
11 - 2 cups water
12 - 0.5 teaspoon salt

→ Black Beans

13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 0.5 teaspoon cumin
15 - 0.5 teaspoon chili powder
16 - 0.25 teaspoon salt

→ Mango Avocado Salsa

17 - 1 large ripe mango, diced
18 - 1 ripe avocado, diced
19 - 0.5 small red onion, finely chopped
20 - 1 small jalapeño, seeded and finely chopped
21 - 0.25 cup fresh cilantro, chopped
22 - Juice of 1 lime
23 - 0.25 teaspoon salt

→ Serving

24 - Lime wedges
25 - Additional chopped cilantro

# Cooking Steps:

01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 35-40 minutes until rice is tender and water is absorbed. Fluff with a fork and keep warm.
02 - In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken 5-7 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice.
04 - In a small saucepan over medium heat, combine beans, cumin, chili powder, and salt. Stir and heat through, about 5 minutes.
05 - In a bowl, gently combine mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt.
06 - Divide brown rice among 4 bowls. Top with sliced chicken, black beans, and a generous scoop of mango avocado salsa. Garnish with lime wedges and fresh cilantro.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you spent hours planning.
  • The mango avocado salsa is bright enough to make even Monday mornings feel like a celebration.
  • You can prep components ahead and throw it together when you're genuinely hungry, not hangry.
  • One bowl manages to be both indulgent and genuinely good for your body at the same time.
02 -
  • Don't let your avocado meet the salsa until serving time, or the whole thing will look gray and tired within twenty minutes.
  • Slice your chicken after it rests, not while it's still hot off the grill, or all those delicious juices escape and you're left with dry protein.
03 -
  • Toast your spices in the olive oil for thirty seconds before adding them to the chicken, and the whole bowl will taste more vibrant and alive.
  • If your mango is slightly underripe, dice it anyway and let it sit with lime juice for ten minutes, and it'll become more flavorful and the acidity will brighten everything.
Go Back