These Coconut Mango Chicken Meal Prep Bowls with corn salsa, avocado and mango marinade are perfect for your weekly lunches!
Ingredients and substitutions
- Chicken breast – chicken cutlets are harder to find than chicken breasts but will allow you to opt out of cutting the chicken breasts very thinly. Chicken thighs are also a great, juicy alternative to chicken breasts.
- Avocado – use fresh sliced avocado or add in some fresh guacamole instead.
- Shredded unsweetened coconut – shredded sweetened coconut or plain coconut chips will also work. Leave it out entirely if you’re not a fan of coconut.
- Cilantro – if you’re really not a fan of cilantro then leave it out altogether.
- Mango – use fresh or defrosted frozen mango.
- Olive oil – any neutral oil can replace olive oil. Some alternatives would be sunflower oil or avocado oil.
- Lime juice – fresh or bottled lime juice will both work.
- Honey – agave nectar, stevia syrup or maple syrup are all great alternatives to honey.
- Sriracha – any other hot sauce can be used. For a similar flavour profile, use sambal oelek, an Indonesian hot sauce or a Louisiana hot sauce.
- Garlic – use fresh or jarred minced garlic.
- Salt – to taste.
- Corn – if you’re not a fan of corn, replace the corn with tomatoes and replace the black beans with yellow or red onions to create a fresh pico de gallo for this recipe.
- Black beans – see substitution notes above.
- Red pepper – use any other bell pepper colour that you prefer.
- Red onion – yellow onion or sweet onions will work well in this salsa.
- Lime juice – use fresh or bottled lime juice.
- Cilantro – leave this out if you’re not a fan.
- Salt – to taste.
- Jasmine rice – basmati rice will also work well in this recipe. If you want an alternative to rice, feel free to use quinoa as well.
- Butter – this is optional to create a smoother texture for the rice.
- Salt – to taste.
How to make mango chicken bowls
- Cook the rice.
- Make the mango marinade.
- Marinate the chicken.
- Mix together the corn salsa.
- Grill the chicken.
- Assemble your bowls and dig in!
Chicken mango marinade
A great tip for meal prep bowl recipes that require a chicken marinade is that you can double the marinade and use the other half as a dressing or sauce for your bowls. Double the marinade, double the flavour!
If you decide to double the marinade, make sure to mix the marinade ingredients in a bowl separately from the chicken to avoid contamination of the whole batch. Divide the mixture into two servings and save the uncontaminated version (the one not used to marinade the chicken) for after you're done cooking everything as a dressing or sauce. You can even keep this marinade in the fridge for up to a week in case you want to make this recipe again later on.
Frequently Asked Questions
These mango chicken meal prep bowls have 529 calories per serving. If you want to cut down on the calorie count, you can swap out the rice for brown rice or quinoa, or forego the grains altogether for a low-carb option.
Yes! This recipe is completely gluten-free.
If you don't have a BBQ, no need to worry! You can cook the chicken the same exact way in the oven – just let it cook in the sauce in an oven-safe dish at 425° Fahrenheit for 12 to 15 minutes until the chicken is fully cooked. To help you out, I've included the oven cooking instructions in the recipe card below!
Storing and reheating
You can store these mango chicken bowls in the fridge for up to 5 days. To reheat, sprinkle some water over top and microwave for 1 to 3 minutes. The purpose of sprinkling water over the dish before microwaving is to prevent the chicken and rice from drying out.
If reheating, you’ll want to remove the avocado, but the corn salsa is fine to leave on while reheating. These bowls are also quite enjoyable cold, so if you don't have a microwave around, don't feel the need to reheat if you don't want to!
Freezing the chicken
You can freeze the leftover cooked chicken from this dish, but not the salsa or avocado. Store individual portions of the chicken in airtight glass containers and freeze for up to 3 months.
When you’re ready to use your chicken, let it defrost in the fridge overnight then reheat as normal. If you add fresh avocado and salsa after reheating, you won't even be able to tell that it's a freezer meal!
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- Stock up on jasmine rice while you're at it.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Coconut Mango Chicken Meal Prep Bowls
- 2 chicken breasts, sliced in half lengthwise (or 4 chicken cutlets)
- 1 avocado, sliced
- 1/4 cup shredded unsweetened coconut
- Extra cilantro, for garnish
- 1 mango
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp Sriracha
- 2 cloves garlic minced
- 1 tsp salt
- 1 cup corn
- 1 can black beans, rinsed and drained
- 1 red pepper, diced
- 1 small red onion, diced
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- 3/4 tsp salt
- 3/4 cups water
- 1/2 cup jasmine rice
- 1 tsp butter
- 1 pinch salt
- Preheat BBQ to med-high heat (alternatively, preheat oven to 425 F). Cook rice in a rice cooker according to package directions.
- Blend ingredients for mango marinade together in a blender, then divide marinade into two separate bowls. Marinate chicken cutlets in the one bowl of marinade for 10 min while leaving the other bowl untouched (do not get this near the raw chicken!)
- Meanwhile, mix together ingredients for corn salsa.
- Add chicken to grill and cook for 5 min per side (alternatively, bake for 12-15 minutes). Remove from heat. Divide rice among four glass meal prep bowls. Add 1 piece of chicken to each bowl and top with extra reserved mango sauce, corn salsa, shredded coconut and cilantro. Add slices of avocado and refrigerate up to 5 days.