Cilantro Lime Chicken Bowl with Mango Salsa
Recipe by
Ingredients
- For the Chicken:
- 1 ½ lbs boneless skinless chicken breast
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice and zest of 2 limes
- ½ cup fresh cilantro, chopped
- 1 tsp honey
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- For the Mango Salsa:
- 2 ripe mangoes, diced
- ½ red onion, finely diced
- ½ red bell pepper, diced
- 1 jalapeño, finely diced (optional)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
- For the Bowl:
- 3 cups cooked jasmine rice
- 2 avocados, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Directions
- Marinate the Chicken: In a bowl, whisk olive oil, garlic, lime juice, zest, cilantro, honey, cumin, salt, and pepper. Coat chicken and marinate for at least 30 minutes.
- Cook the Chicken: Grill or pan-sear chicken over medium-high heat for 5 to 6 minutes per side until cooked through. Remove and let rest before slicing.
- Make the Mango Salsa: In a bowl, combine diced mango, red onion, red pepper, jalapeño (if using), cilantro, lime juice, and salt. Mix gently.
- Assemble the Bowls: Divide rice among 4 bowls. Top with sliced chicken, mango salsa, and avocado slices. Garnish with cilantro and lime wedges.
Tips for Meal prep
Cook rice in bulk and portion it into airtight containers. Marinate and cook chicken ahead of time, then store it sliced for easy reheating. Prepare the mango salsa fresh and store it separately in the fridge for up to 2 days to keep the flavors vibrant. Keep avocado whole until the day you plan to eat, then slice fresh to prevent browning. For reheating, microwave chicken and rice together, then top with salsa, avocado, and fresh cilantro right before serving for the best taste and texture.
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