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Coconut Mango Chicken Meal Prep Bowls
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4.60 from 60 votes

Coconut Mango Chicken Meal Prep Bowls

These Coconut Mango Chicken Meal Prep Bowls with corn salsa, avocado and mango marinade are perfect for your weekly lunches!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 bowls
Calories: 529kcal
Author: Taylor Stinson

Ingredients

  • 2 chicken breasts, sliced in half lengthwise (or 4 chicken cutlets)
  • 1 avocado, sliced
  • 1/4 cup shredded unsweetened coconut
  • Extra cilantro, for garnish

Mango marinade

  • 1 mango
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp Sriracha
  • 2 cloves garlic minced
  • 1 tsp salt

Corn salsa

  • 1 cup corn
  • 1 can black beans, rinsed and drained
  • 1 red pepper, diced
  • 1 small red onion, diced
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro
  • 3/4 tsp salt

Jasmine rice

  • 3/4 cups water
  • 1/2 cup jasmine rice
  • 1 tsp butter
  • 1 pinch salt

Instructions

  • Preheat BBQ to med-high heat (alternatively, preheat oven to 425 F). Cook rice in a rice cooker according to package directions.
  • Blend ingredients for mango marinade together in a blender, then divide marinade into two separate bowls. Marinate chicken cutlets in the one bowl of marinade for 10 min while leaving the other bowl untouched (do not get this near the raw chicken!)
  • Meanwhile, mix together ingredients for corn salsa.
  • Add chicken to grill and cook for 5 min per side (alternatively, bake for 12-15 minutes). Remove from heat. Divide rice among four glass meal prep bowls. Add 1 piece of chicken to each bowl and top with extra reserved mango sauce, corn salsa, shredded coconut and cilantro. Add slices of avocado and refrigerate up to 5 days.

Video

Notes

Double the marinade and use half of it as a dressing or sauce for your bowls.
If you don’t have a grill, cook the chicken in the oven for 12-15 minutes at 425° F.
Store these bowls in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or eat them cold.
Freeze the mango chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 529kcal | Carbohydrates: 64g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 1234mg | Potassium: 1112mg | Fiber: 13g | Sugar: 16g | Vitamin A: 1723IU | Vitamin C: 72mg | Calcium: 46mg | Iron: 3mg