30-Minute Chicken Mango Rice Bowl
This 30-Minute Chicken Mango Rice Bowl is a delightful fusion of sweet, savory, and tangy flavors, featuring tender chicken, fresh mango, and vibrant vegetables, perfect for a quick weekday dinner or meal prep.
Ingredients
For the Base
- 2 cups cooked rice Use leftover rice for better texture.
- 2 pieces chicken breasts, cooked and diced Pre-cooked or rotisserie chicken works well.
For the Salsa
- 1 piece ripe mango, diced Fresh or canned mango can be used.
- 1 piece bell pepper, diced Any color of bell pepper is suitable.
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped Fresh cilantro adds flavor.
- 1 juice lime Juice from one lime for freshness.
- Salt and pepper to taste
For Cooking
- 1 tablespoon olive oil For sautéing.
Instructions
Preparation
- In a bowl, combine the diced mango, bell pepper, red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside to allow the flavors to meld.
- Heat a pan over medium heat and add olive oil. Once hot, add the cooked rice and diced chicken to the pan, mixing them thoroughly.
- Season the rice and chicken mixture with salt and pepper to taste. Stir until everything is heated through, about 5-7 minutes.
- Serve the chicken and rice mixture in bowls, topped generously with the fresh mango salsa.
Notes
This dish can be made ahead and stored in the fridge for up to 3 days. Avoid freezing to maintain texture.