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Mango Chicken Rice Bowls
These Mango Chicken Rice Bowls are fresh, vibrant, and layered with flavor. Sweet mango and spicy vinaigrette transform simple grilled chicken into something special.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●cutting board
📝 Preparation Steps
1
To make the vinaigrette:
2
In a small bowl or jar, add olive oil, lemon juice, habañero chilies, Dijon mustard, and oregano, and salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk or shake to combine and set aside.
Dijon mustard1 teaspoon
3
To make the chicken:
4
In a large plastic bag, add chicken. In a small bowl, whisk together lemon juice, olive oil, thyme, and salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Add marinade to the bag with the chicken and mash until chicken is evenly coated. Refrigerate at least ⏱️ 30 minutes or overnight.
5
Preheat grill over medium-high heat for ⏱️ 5 minutes. Clean and oil grates. Place chicken over direct heat, close the cover, and grill ⏱️ 5 minutes on each side, turning once.
6
Transfer chicken to indirect heat and continue to cook until an internal thermometer inserted into the thickest part of the largest chicken breast reaches 165 degrees, 5 to ⏱️ 10 minutes longer.
7
Remove to a cutting board and tent with foil for ⏱️ 10 minutes. Slice or chop into small pieces and season to taste with salt and pepper.
8
To assemble the bowls:
9
Divide lettuce between 4 bowls. Top with chicken, cooked rice, mango, avocado, and cucumber. Drizzle with habañero vinaigrette and garnish with scallions.
cooked rice2 cups
Nutrition Facts
calories
864 kcal
fat Content
55 g
serving Size
1 bowl
fiber Content
6 g
sugar Content
11 g
sodium Content
579 mg
protein Content
53 g
trans Fat Content
0.03 g
cholesterol Content
145 mg
carbohydrate Content
43 g
saturated Fat Content
8 g
unsaturated Fat Content
42 g
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