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To make Spicy Mango Chicken Bowls, you need fresh and vibrant ingredients that bring flavor and nutrition. Here’s what you'll need: - 2 boneless, skinless chicken breasts - 1 ripe mango, diced - 1 cup cooked brown rice - 1 red bell pepper, thinly sliced - 1 small red onion, finely chopped - 1 jalapeño, minced - 2 tablespoons extra virgin olive oil - 2 tablespoons fresh lime juice - 1 tablespoon honey - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh cilantro leaves for garnish Each ingredient plays a key role. The chicken provides protein, while the mango adds sweetness and a tropical touch. Brown rice gives a hearty base, and the veggies add crunch and color. The spices bring warmth and depth. This combination creates a balanced meal that’s not only tasty but also pleasing to the eye. When choosing your mango, look for one that is slightly soft to the touch. This means it's ripe and ready to use. The jalapeño gives the dish its spicy kick. If you prefer less heat, feel free to use less or even omit it. For the best results, use high-quality olive oil and fresh lime juice. These ingredients enhance the dish's overall flavor. You can find the full recipe with cooking instructions to create this delightful meal. Start by whisking together the olive oil, lime juice, honey, cumin, smoked paprika, salt, and pepper. This mix will create a tasty marinade. Once blended, take your chicken breasts and coat them well in the marinade. Cover the bowl and put it in the fridge for at least 30 minutes. This step helps the chicken soak up all those great flavors. Next, preheat your grill or skillet to medium heat. When it's hot, take the chicken out of the marinade. Let any extra marinade drip off. Grill the chicken for about 6 to 7 minutes on each side. You'll know it's done when it reaches an internal temp of 165°F. After cooking, let the chicken rest for 5 minutes before slicing it into strips. While the chicken rests, heat a teaspoon of olive oil in a sauté pan over medium heat. Add in the chopped red onion, sliced red bell pepper, and minced jalapeño. Sauté these until they soften, about 5 to 7 minutes. Stir often to keep them from burning. This mix will add nice colors and flavors to your bowls. Now it's time to build your bowls! Start with a big scoop of warm cooked brown rice at the bottom. Next, neatly arrange the sliced grilled chicken over the rice. Then, add the sautéed veggies. Finally, sprinkle the diced mango on top for a sweet finish. This combination creates a beautiful and tasty dish. To make your bowls pop, scatter fresh cilantro leaves on top before serving. This adds a bright touch and enhances the flavor. Serve the bowls warm, and let everyone mix in the ingredients. Enjoy this fun and fresh meal! For the complete recipe, you can refer to the Full Recipe. To ensure your chicken is juicy and safe to eat, check for doneness. Use a meat thermometer to get an exact reading. The chicken should reach an internal temperature of 165°F (75°C). Cut through the thickest part to see if the juices run clear. If they are pink, it needs more time. Rest the chicken for about 5 minutes after cooking. This helps keep it moist. Want to boost the flavor of your spicy mango chicken bowls? Try adding a pinch of cayenne pepper for more heat. You can also mix in garlic powder or onion powder for extra depth. Fresh ginger adds a nice zing too! For a sweet twist, consider adding a splash of orange juice to the marinade. These ideas can elevate your dish and make it even more exciting. Need to speed up your cooking? Start by cutting the chicken into smaller strips before marinating. This reduces marinating time and helps it cook faster. Also, use a wide pan when cooking vegetables. This increases the surface area and allows them to cook evenly and quickly. If you are in a real hurry, consider using pre-cooked chicken or store-bought grilled chicken. It saves time and still tastes great! For the full recipe, check out the Spicy Mango Chicken Bowls 🥭 recipe. {{image_4}} You can switch up the protein in this dish. Try shrimp for a quick cook. Tofu is a great option for a plant-based meal. Turkey gives you a leaner choice that still tastes great. Each protein brings its own flavor and texture to the bowl. If you want to change the base, consider quinoa. It’s high in protein and very filling. Cauliflower rice is a low-carb option that adds a nice crunch. Jasmine rice offers a fragrant touch and pairs well with the mango. You can play with the sauce to change flavors. A sweet chili sauce adds a fun twist. Teriyaki sauce brings a savory touch that goes well with mango. For a spicy kick, try a sriracha-based sauce. Each option can make your bowl unique. For the full recipe, check out the Spicy Mango Chicken Bowls 🥭. Store your Spicy Mango Chicken Bowls in airtight containers. Glass or plastic containers work well. Make sure to let the dish cool down before sealing it. This helps keep moisture out. For best taste, eat the leftovers within three days. If you want to keep it longer, it's best to freeze. To freeze your spicy chicken bowls, first, let the dish cool completely. Then, separate the chicken, rice, and veggies into portions. Use freezer-safe bags or containers. Squeeze out excess air before sealing them. Label each bag with the date. This way, you can enjoy them for up to three months. For reheating, use the microwave for quick results. Place the bowl in the microwave and cover it loosely. Heat for 1-2 minutes or until hot. You can also reheat on the stove. Add a splash of water to keep the rice moist. Heat over medium-low until warmed through. Enjoy your meal just like fresh! Yes, you can prepare Spicy Mango Chicken Bowls in advance. Marinate the chicken and store it in the fridge for up to 24 hours. You can also chop the veggies and keep them in an airtight container. The brown rice can be cooked ahead and reheated later. Just assemble the bowls right before serving for the best taste and texture. If you don’t have mango, don’t worry! You can use pineapple for a sweet twist. Peaches or nectarines can also work well. For a different flavor, try diced kiwi or even apple for crunch. Each fruit adds its own unique taste while keeping the dish fresh. The heat level in this dish comes from the jalapeño. If you enjoy mild flavors, remove the seeds and membrane from the jalapeño. This will reduce the heat. For extra spice, leave the seeds in or add a pinch of red pepper flakes. Adjust it to your liking! You can use frozen chicken, but it requires some extra care. Thaw the chicken completely in the fridge before marinating. This ensures even flavor and cooking. If you cook it straight from frozen, it may not marinate well and could take longer to cook. Always check that it's fully cooked to 165°F (75°C). In this blog post, we explored how to make a fresh and tasty Spicy Mango Chicken Bowl. You learned about all the ingredients, step-by-step cooking instructions, and tips for success. Remember, you can customize this dish with different proteins, rice options, and sauces. Storing leftovers properly keeps them fresh for later meals. This recipe is easy and fun to make, perfect for any weeknight dinner. Enjoy cooking and experimenting with flavors!

Spicy Mango Chicken Bowls

Indulge in a flavorful adventure with Spicy Mango Chicken Bowls! This delicious recipe combines marinated grilled chicken, sweet mango, and colorful veggies over a bed of brown rice for a perfect meal. With a mix of spices and a hint of sweetness, it's a tropical delight you can't resist. Ready to impress your taste buds? Click through to explore the full recipe and bring this vibrant dish to your table tonight!
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Ingredients
  

2 boneless, skinless chicken breasts

1 ripe mango, carefully diced

1 cup cooked brown rice

1 red bell pepper, thinly sliced

1 small red onion, finely chopped

1 jalapeño, deseeded and minced

2 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon honey

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh cilantro leaves for garnish

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the olive oil, fresh lime juice, honey, ground cumin, smoked paprika, salt, and black pepper. Whisk the mixture until well blended. Add the chicken breasts to the bowl and turn them until fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse the chicken.

    Cook the Chicken: Preheat a grill or a skillet on medium heat. Once hot, remove the chicken breasts from the marinade, allowing any excess to drip off. Grill the chicken for approximately 6-7 minutes on each side, or until browned and cooked through, reaching an internal temperature of 165°F (75°C). After cooking, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into strips.

      Prepare the Vegetables: While the chicken is resting, heat a teaspoon of olive oil in a sauté pan over medium heat. Add the chopped red onion, sliced red bell pepper, and minced jalapeño to the pan. Sauté the mixture for about 5-7 minutes, or until the vegetables are softened and slightly caramelized, stirring occasionally to prevent burning.

        Assemble the Bowls: In two individual serving bowls, start by layering a generous scoop of warm cooked brown rice at the bottom. Next, neatly arrange the sliced grilled chicken over the rice, followed by the sautéed vegetable medley, and finally, add the diced mango for a fresh and sweet contrast.

          Garnish and Serve: Scatter fresh cilantro leaves over each bowl as a vibrant garnish that enhances the flavor profile. Serve the bowls warm, encouraging each person to mix in the ingredients and enjoy this tropical and spicy culinary experience!

            Prep Time: 10 minutes | Total Time: 1 hour | Servings: 2