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Coconut Mango Chicken Meal Prep Bowls
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4.58 from 56 votes

Mango Chicken Meal Prep Bowls

These Coconut Mango Chicken Meal Prep Bowls with basmati rice, black bean salsa, avocado and mango sauce make for delicious lunches!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 bowls
Calories: 529kcal


  • 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


  • 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.



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