Mango Avocado Chicken Bowls (Print Version)

Juicy grilled chicken, mango-avocado salsa, black beans, and brown rice combine for a colorful, nourishing bowl.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Juice of 1 lime

→ Brown Rice

10 - 1 cup uncooked brown rice
11 - 2 cups water
12 - ½ teaspoon salt

→ Black Beans

13 - 1 can (15 ounces) black beans, drained and rinsed
14 - ½ teaspoon cumin
15 - ½ teaspoon chili powder
16 - ¼ teaspoon salt

→ Mango Avocado Salsa

17 - 1 large ripe mango, diced
18 - 1 ripe avocado, diced
19 - ½ small red onion, finely chopped
20 - 1 small jalapeño, seeded and finely chopped
21 - ¼ cup fresh cilantro, chopped
22 - Juice of 1 lime
23 - ¼ teaspoon salt

→ Garnish

24 - Lime wedges
25 - Additional fresh cilantro, chopped

# Directions:

01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and water is completely absorbed. Fluff with a fork and keep warm.
02 - In a mixing bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly on all sides. Allow to marinate for at least 15 minutes at room temperature.
03 - Preheat a grill or grill pan over medium-high heat. Grill marinated chicken breasts for 5-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice into bite-sized pieces.
04 - In a small saucepan over medium heat, combine drained black beans, cumin, chili powder, and salt. Stir occasionally and heat through for about 5 minutes until warmed.
05 - In a bowl, gently combine diced mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt. Toss lightly to combine while preserving texture.
06 - Divide cooked brown rice evenly among 4 bowls. Top each bowl with sliced grilled chicken, warm black beans, and a generous portion of mango avocado salsa. Garnish with lime wedges and fresh cilantro.

# Expert Advice:

01 -
  • It comes together faster than you'd think: fifty minutes from stovetop to table, and most of that is just letting things cook hands-off while you prep the salsa.
  • The flavors feel elegant without requiring any fancy techniques: just honest grilling and simple chopping that somehow tastes restaurant-quality.
  • It's genuinely nourishing: you'll feel energized afterward, not weighed down, which is rare for something this satisfying.
02 -
  • Don't add the avocado to your salsa more than thirty minutes before serving: it'll oxidize and turn brown and sad, losing that beautiful pale green color that makes the bowl look so appealing.
  • The mango ripeness is non-negotiable: I learned this the hard way by using an underripe one and ending up with salsa that tasted flat and starchy instead of sweet and cooling.
  • Resting the chicken after grilling is worth the five-minute pause: it redistributes the juices through the meat so when you slice it, you're biting into something tender instead of dry.
03 -
  • If your mango feels rock hard, set it in a paper bag with a banana for a day and it'll ripen beautifully without getting overripe.
  • Pat dry your chicken breast after marinating and just before grilling so it gets a proper sear and beautiful crust instead of steaming.
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