BBQ Chicken Mango Bowl
A bright and balanced bowl pairing smoky-sweet BBQ chicken with fresh mango salsa and creamy spicy mayo, perfect for busy weeknights or a simple weekend lunch.
Ingredients
For the Chicken
- 2 pieces boneless chicken breasts, cut into chunks
- 2 tbsp olive oil
- 2 tbsp BBQ sauce Any style works—smoky, sweet, or spicy.
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
For the Mango Salsa
- 1 piece ripe mango, diced
- ¼ cup red onion, finely chopped
- ¼ cup red bell pepper, diced
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 pinch salt
For the Base & Toppings
- 2 cups cooked jasmine rice
- 1 piece avocado, sliced
- 2 tbsp chopped parsley or cilantro
For the Spicy Cream Sauce
- 3 tbsp mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
Instructions
Marinating the Chicken
- In a medium bowl, toss the chicken chunks with olive oil, BBQ sauce, smoked paprika, garlic powder, chili powder, salt, and black pepper until well coated. Let it sit while you prep other ingredients.
Cooking the Chicken
- Heat a skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning so all sides get golden and the chicken cooks through.
Making the Mango Salsa
- While the chicken cooks, mix diced mango, red onion, red bell pepper, cilantro, lime juice, and a pinch of salt in a bowl. Taste and adjust lime or salt as needed.
Whisking the Spicy Cream Sauce
- In a small bowl, whisk mayonnaise, sriracha, and lime juice until smooth. Adjust heat by adding more or less sriracha. Keep chilled until ready to use.
Assembling the Bowls
- Layer warm jasmine rice in bowls. Top with the hot BBQ chicken, spoon mango salsa over the chicken, add avocado slices, and drizzle with spicy cream sauce. Finish with chopped parsley or cilantro as a garnish and serve immediately.
Notes
Dry the chicken pieces for better browning. Serve with lime wedges for extra brightness.