Imported from the web

Coconut Mango Chicken Meal Prep Bowls

Name: Coconut Mango Chicken Meal Prep Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken breasts (Sliced in half lengthwise; alternatively, use 4 chicken cutlets.); 1 Avocado (Sliced); 0.25 cup Unsweetened shredded coconut; Cilantro (Extra, for garnish); 1 Mango; 1 tbsp Olive oil; 1 tbsp Lime juice (For the mango marinade); 1 tbsp Honey; 1 tbsp Sriracha; 2 cloves Garlic (Minced); 1 tsp Salt (For the mango marinade); 1 cup Corn (For the salsa); 1 can Black beans (Rinsed and drained); 1 Red pepper (Diced); 1 Red onion (Small; diced); 1 tbsp Lime juice (For the corn salsa); 2 tbsp Cilantro (Chopped; for the salsa); 0.75 tsp Salt (For the corn salsa); 0.75 cup Water (For cooking the rice); 0.5 cup Jasmine rice; 1 tsp Butter (For cooking the rice); 1 pinch Salt (For cooking the rice)

Imported by Prashasthi Nishshanka on SeeMeCook

Grilled or oven-baked chicken is coated in a sweet, tangy mango marinade and served over jasmine rice with corn and black bean salsa, avocado, and shredded coconut. Designed for make-ahead lunches.

4 servings40 minAmerican

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Ingredients

2 Chicken breasts (Sliced in half lengthwise; alternatively, use 4 chicken cutlets.)
1 Avocado (Sliced)
0.25 cup Unsweetened shredded coconut
Cilantro (Extra, for garnish)
1 Mango
1 tbsp Olive oil
1 tbsp Lime juice (For the mango marinade)
1 tbsp Honey
1 tbsp Sriracha
2 cloves Garlic (Minced)
1 tsp Salt (For the mango marinade)
1 cup Corn (For the salsa)
1 can Black beans (Rinsed and drained)
1 Red pepper (Diced)
1 Red onion (Small; diced)
1 tbsp Lime juice (For the corn salsa)
2 tbsp Cilantro (Chopped; for the salsa)
0.75 tsp Salt (For the corn salsa)
0.75 cup Water (For cooking the rice)
0.5 cup Jasmine rice
1 tsp Butter (For cooking the rice)
1 pinch Salt (For cooking the rice)

Steps

1
Preheat the BBQ to medium-high heat. For the oven alternative, preheat the oven to 425°F (220°C).
2
Cook the jasmine rice in a rice cooker according to the package directions, using the listed water, butter, and pinch of salt.
3
Put the mango, olive oil, lime juice, honey, Sriracha, minced garlic, and 1 teaspoon salt in a blender and blend until smooth.
4
Divide the mango marinade evenly between two separate bowls. Keep one bowl untouched and away from the raw chicken to reserve as sauce for serving.
5
Add the chicken cutlets to the other bowl of marinade and marinate for 10 minutes.
6
Meanwhile, combine the corn, rinsed and drained black beans, diced red pepper, diced red onion, lime juice, chopped cilantro, and 3/4 teaspoon salt to make the corn salsa.
7
Place the marinated chicken on the preheated grill and cook for 5 minutes per side. Alternatively, bake it in an oven-safe dish at 425°F (220°C) for 12–15 minutes, until fully cooked.
8
Remove the chicken from the heat. Divide the cooked rice among four glass meal-prep bowls, then place one piece of chicken in each bowl.
9
Top the bowls with some of the reserved mango sauce, corn salsa, shredded coconut, and extra cilantro. Add the sliced avocado.
10
Refrigerate the assembled bowls for up to 5 days.

Notes

The site also suggests chicken thighs as an alternative to chicken breasts. The reserved marinade must be kept separate from the raw-chicken marinade to avoid contamination. The source does not specify the can size for the black beans.