Go Back
Four glass meal prep containers filled with honey-lime chicken, white jasmine rice, and colorful mango red pepper salsa.

Mango Chicken Meal Prep Bowls

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cups jasmine rice, cooked
  • 2 large mangoes , peeled and diced
  • 1 large red bell pepper, finely diced
  • 0.25 cup red onion, finely minced
  • 0.5 cup fresh cilantro, chopped
  • 3 tbsp lime juice, divided
  • 2 tbsp hone y
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp ground black pepper
  • 1 tbsp olive oil

Method
 

  1. Cook jasmine rice according to manufacturer specifications and maintain at 140°F (60°C) or set aside to cool for storage.
  2. In a medium bowl, whisk 1 tablespoon of lime juice with honey, smoked paprika, garlic powder, salt, and black pepper.
  3. Add chicken cubes to the marinade and toss until surface tension is evenly broken and chicken is coated.
  4. Heat olive oil in a stainless steel or cast-iron skillet over medium-high heat (375°F/190°C).
  5. Sauté chicken for 8 to 10 minutes, stirring occasionally, until internal temperature reaches a minimum of 165°F (74°C).
  6. In a separate mixing bowl, combine diced mango, red bell pepper, red onion, cilantro, and the remaining 2 tablespoons of lime juice to create the salsa.
  7. Standardize assembly by placing 0.5 cups of rice in each of four airtight containers.
  8. Top rice with equal portions of cooked chicken and approximately 0.5 cups of mango salsa per container.
  9. Allow to cool to 70°F (21°C) before sealing and refrigerating at 40°F (4°C) or below.