Mango Avocado Salsa Chicken Bowls (Printable Version)

Vibrant bowls with grilled chicken, mango-avocado salsa, black beans, and brown rice for a satisfying, wholesome meal.

# The Ingredients 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 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Brown Rice

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

→ Black Beans

13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 1/2 teaspoon cumin
15 - 1/2 teaspoon chili powder
16 - 1/4 teaspoon salt

→ Mango Avocado Salsa

17 - 1 large ripe mango, diced
18 - 1 ripe avocado, diced
19 - 1/2 small red onion, finely chopped
20 - 1 small jalapeño, seeded and finely chopped
21 - 1/4 cup fresh cilantro, chopped
22 - Juice of 1 lime
23 - 1/4 teaspoon salt

→ Serving

24 - Lime wedges
25 - Additional fresh cilantro, chopped

# Step-by-Step Instructions:

01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 35-40 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 5-7 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, about 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.

# Additional Tips::

01 -
  • It comes together faster than you'd expect: Most of the components cook simultaneously, so you're eating within an hour.
  • The mango-avocado salsa is genuinely addictive: That brightness cuts through everything else and somehow makes the whole bowl taste lighter.
  • It tastes like you spent way more effort than you actually did: Impressive enough for guests, easy enough for a Tuesday night.
02 -
  • Don't slice the chicken immediately after grilling: Let it rest for five minutes so the juices redistribute and stay inside the meat instead of running all over your bowl.
  • Make the salsa close to serving time: If you make it too far in advance, the avocado will oxidize and turn gray, and the mango will start releasing too much liquid that will make everything soggy.
03 -
  • If your mango isn't perfectly ripe, let it sit on your counter for a day or two instead of using it underripe: You can taste the difference, and this dish deserves that sweetness.
  • Toast your spices in a dry pan for thirty seconds before mixing the marinade: This wakes them up and makes the chicken taste noticeably more flavorful.
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