Description

Mango Chicken Rice Bowls with Avocado Salsa & Coconut Rice are the ultimate tropical comfort food, bright, wholesome, and satisfying. This guide shows you how to balance flavors, meal prep, store, and serve it beautifully.

Ingredients

Scale

2 boneless skinless chicken breasts (about 1 lb)

2 ripe mangoes, diced

2 avocados, diced

2 tablespoons fresh lime juice

1/4 cup chopped cilantro

1/4 cup finely diced red onion

1 1/2 cups unsweetened coconut milk

1 cup jasmine or basmati rice, rinsed

sea salt to taste

1 tablespoon olive or coconut oil

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

optional garnishes: lime wedges, toasted coconut flakes, sliced jalapeño

Instructions

1. Rinse 1 cup rice under cool water then simmer with 1 1/2 cups coconut milk, 1/2 cup water, and salt for 15 minutes, then steam off heat for 5 minutes.

2. Mix diced mango, avocado, red onion, cilantro, and lime juice, season with salt and pepper, and gently stir to make the avocado salsa.

3. Season chicken breasts with oil, salt, pepper, paprika, and garlic powder, then cook in a preheated skillet or grill pan for 5–7 minutes per side until internal temperature reaches 165°F and let rest before slicing.

4. Assemble bowls by layering coconut rice, sliced chicken, and mango avocado salsa, then garnish with cilantro, lime wedges, toasted coconut flakes, or jalapeño slices.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: main course
Method: grilling and stove top
Cuisine: fusion

Nutrition

Serving Size: 1 bowl

Keywords: mango chicken rice bowls, avocado salsa, coconut rice, tropical bowl, meal prep