Mango Avocado Chicken Bowls (Print Version)

A vibrant bowl with grilled chicken, mango-avocado salsa, black beans, and brown rice for a wholesome meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - Juice of 1 lime

→ Brown Rice

10 - 1 cup uncooked brown rice
11 - 2 cups water
12 - 0.5 teaspoon salt

→ Black Beans

13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 0.5 teaspoon cumin
15 - 0.5 teaspoon chili powder
16 - 0.25 teaspoon salt

→ Mango Avocado Salsa

17 - 1 large ripe mango, diced
18 - 1 ripe avocado, diced
19 - 0.5 small red onion, finely chopped
20 - 1 small jalapeño, seeded and finely chopped
21 - 0.25 cup fresh cilantro, chopped
22 - Juice of 1 lime
23 - 0.25 teaspoon salt

→ Serving

24 - Lime wedges
25 - Additional chopped cilantro

# How-To Steps:

01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 35 to 40 minutes until rice is tender and water is absorbed. Fluff with a fork and keep warm.
02 - In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken 5 to 7 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice.
04 - In a small saucepan over medium heat, combine beans, cumin, chili powder, and salt. Stir and heat through, approximately 5 minutes.
05 - In a bowl, gently combine mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt.
06 - Divide brown rice among 4 bowls. Top with sliced chicken, black beans, and a generous scoop of mango avocado salsa. Garnish with lime wedges and fresh cilantro.

# Expert Advice:

01 -
  • It feels indulgent but nourishes you: Creamy avocado and sweet mango make it taste like a treat, but you're actually eating lean protein and whole grains.
  • Everything comes together in under an hour: No fussing or complicated timing, just parallel cooking that actually works out.
  • You can prep components ahead and assemble fresh: The rice and beans reheat beautifully, so you can build bowls whenever you want.
02 -
  • Don't assemble the salsa until you're ready to eat: The lime juice will soften the avocado if it sits, turning what should be creamy-but-solid into something closer to guacamole.
  • A sharp knife makes dicing mango infinitely easier: I learned this the hard way after wrestling with a dull one and nearly giving up on the whole dish before I even started cooking.
03 -
  • Slice your chicken against the grain: This one small decision changes the entire eating experience, making each bite tender instead of stringy.
  • If your mango feels slightly firm, that's ideal: A perfectly soft mango will sometimes fall apart in the salsa, while one with just a little resistance holds its shape beautifully.
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