Description
This Chicken Mango Rice Bowl is a colorful 30-minute meal made with juicy seasoned chicken, warm rice, fresh mango salsa, creamy avocado, and a sweet-spicy sriracha mayo drizzle.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
For the Mango Salsa
- 1 ripe mango, diced
- ¼ red onion, finely diced
- 1 bell pepper, diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
For the Spicy Honey Mayo
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1 tablespoon honey
For Serving
- 4 cups warm cooked rice
- 1 avocado, sliced
- Chopped green onions or extra cilantro, optional
Instructions
- In a medium bowl, whisk together the soy sauce, honey, sriracha, garlic powder, paprika, salt, and black pepper.
- Add the chicken breasts and turn them until evenly coated. Let the chicken marinate for 10 minutes.
- Heat the oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook for 6 to 8 minutes per side, depending on thickness, until golden brown and cooked through. The center should reach 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
- While the chicken cooks, combine the mango, red onion, bell pepper, cilantro, and lime juice in a bowl. Toss gently.
- In a small bowl, whisk together the mayonnaise, sriracha, and honey until smooth.
- Divide the warm rice among four bowls.
- Top each bowl with sliced chicken, mango salsa, avocado, and the spicy honey mayo.
- Garnish with green onions or extra cilantro, then serve warm.
Notes
- Use low-sodium soy sauce if you prefer better control over the salt.
- Adjust the sriracha to make the bowl milder or spicier.
- Boneless chicken thighs may be used instead of chicken breasts.
- Jasmine rice, brown rice, basmati rice, quinoa, or cauliflower rice all work well.
- Store the chicken, rice, salsa, sauce, and avocado separately for the best texture.
- Refrigerate cooked chicken and rice for up to 4 days. The mango salsa is best within 2 days.
- Nutrition information is an estimate and will vary depending on the rice, mayonnaise, chicken size, and exact brands used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 665 kcal
- Sugar: 20 g
- Sodium: 1190 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 7 g
- Protein: 39 g
- Cholesterol: 100 mg