Pin It My friend texted me a photo of a bowl she'd made at some trendy place downtown, and I couldn't stop thinking about it. The colors alone grabbed me, but it was the way she described that mango-avocado salsa hitting warm rice and chicken that made me want to recreate it that same evening. What started as an attempt to copy what she'd photographed turned into something I've made at least twice a month since, each time tweaking it slightly based on what's looking good at the market.
I made this for my sister after she mentioned craving something bright and filling, and watching her face when she took that first bite with the lime wedge squeezed over it made me understand why I keep coming back to this recipe. It's become one of those dishes I know will impress without feeling like I labored in the kitchen, which is honestly the sweet spot for weeknight cooking.
Ingredients
- Boneless, skinless chicken breasts: Two large ones give you enough protein without drying out, especially if you're careful about not overcooking past that first peek of clear juices.
- Olive oil: Use something you wouldn't hesitate to drizzle on toast; it carries the spices into the chicken properly.
- Chili powder, cumin, smoked paprika, garlic powder: This combination is doing the heavy lifting flavor-wise, so don't skimp or substitute with old spice jar staples that have lost their smell.
- Brown rice: The nuttiness of brown rice grounds this bowl differently than white rice would; it's worth the slightly longer cooking time.
- Black beans: Canned is perfectly fine and honestly preferred here for the texture; just rinse them well to shed that excess sodium.
- Ripe mango and avocado: These are non-negotiable in terms of ripeness, since they're raw and unadorned; a hard mango will taste like a suggestion of mango rather than the real thing.
- Fresh cilantro and lime: These brighten everything at the last moment, so fresh and generous amounts make all the difference.
Instructions
- Start your rice first:
- In a medium saucepan, combine brown rice, water, and salt, then bring it to a boil. Once it's bubbling, reduce the heat, cover it, and let it simmer gently for 35 to 40 minutes until the water disappears and you see those little steam holes in the surface. Fluff it with a fork and keep it warm on the back burner.
- Build a marinade while the rice cooks:
- Whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice in a bowl, then add your chicken breasts and turn them to coat every side. Give them at least 15 minutes to sit in this mixture; the spices need time to settle into the meat, not just cling to the surface.
- Get your grill or grill pan hot and ready:
- Heat it over medium-high heat until a drop of water sizzles on contact. Grill the chicken about 5 to 7 minutes per side, watching for that golden-brown crust to develop. Once the juices run clear when you pierce the thickest part, pull them off and let them rest for 5 minutes before slicing, so the juices stay inside the meat instead of running all over your cutting board.
- Warm your black beans gently:
- Pour your drained and rinsed beans into a small saucepan, add cumin, chili powder, and salt, then stir over medium heat for about 5 minutes until they're heated through and smell absolutely inviting. Don't let them scorch or stick to the bottom; you want them soft and creamy, not dried out.
- Make the salsa just before serving:
- Gently combine your diced mango, avocado, finely chopped red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Be gentle with the avocado so it doesn't turn into mush; you want distinct pieces that you can bite into, not a smooth mixture.
- Assemble with intention:
- Start each bowl with a generous base of warm brown rice, then add sliced chicken down one side, a scoop of warmed black beans, and finish with a generous heap of the mango-avocado salsa. Squeeze a lime wedge over the whole thing and scatter more cilantro on top.
Pin It This bowl became my answer to the question of what to make when I want to feel taken care of but don't want to spend hours cooking. There's something about the combination of warm and cool, creamy and bright, that makes a simple meal feel like actual self-care.
The Magic of Timing
The beauty of this bowl is that everything finishes around the same time if you start your rice first and plan your other components accordingly. I've found that while the rice simmers, I can marinate the chicken, then grill it while prepping the salsa ingredients, so by the time I'm arranging everything in the bowls, nothing has cooled down too much or dried out waiting. The rhythm of it becomes almost meditative once you've made it once or twice.
Customizing Your Bowl
I've made versions of this with grilled tofu for vegetarian guests, swapped the brown rice for cauliflower rice when I'm in that mood, and even added crispy chickpeas on top for texture. The core stays true, but the flexibility means you can build it around whatever you have on hand or whatever you're craving that particular day. What matters is that the salsa stays fresh and the components are seasoned individually, not relying on one central sauce to carry the flavor.
Storage and Leftovers
If you're meal prepping, make the rice and beans separately and keep them in airtight containers in the fridge for up to four days. You can even grill the chicken ahead and refrigerate it, then warm it gently when you're ready to assemble. The one thing you absolutely should not store is the salsa, since the lime and avocado won't hold up overnight, but everything else loves being prepped in advance.
- Keep components separate until assembly: Warm rice and cold salsa hitting your bowl at the same moment creates that textural contrast that makes the whole thing sing.
- Taste and adjust the salsa for heat: If you like more jalapeño bite, seed less of it; if you prefer gentler, you can even skip the jalapeño entirely and it's still delicious.
- Serve with lime wedges on the side: Different people have different preferences for how much lime they want, so let everyone adjust it to their taste.
Pin It This bowl has become my reliable answer to almost any occasion where I want to feed myself or someone else well. It proves that straightforward, honest cooking doesn't need to be complicated to be genuinely delicious.
Your Questions Answered
- → How do I marinate the chicken for best flavor?
Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice to coat the chicken. Allow it to marinate for at least 15 minutes to absorb the spices thoroughly.
- → Can I use a different grain instead of brown rice?
Yes, you can substitute brown rice with quinoa or couscous for a different texture and flavor while keeping the dish wholesome.
- → How do I prepare the mango avocado salsa?
Gently mix diced mango, avocado, finely chopped red onion, jalapeño, cilantro, lime juice, and a pinch of salt to create a fresh and zesty salsa.
- → What is the best way to cook the black beans?
Heat drained black beans with cumin, chili powder, and salt over medium heat for about 5 minutes, stirring occasionally to blend the flavors.
- → Can this dish be made vegetarian?
Yes, replace grilled chicken with grilled tofu or extra beans to keep it protein-packed and vegetarian-friendly.
- → How long does it take to prepare this dish?
The total time is about 50 minutes, including 25 minutes for preparation and 25 minutes for cooking the components.