Mango Chili Lime Chicken Bowls

Name: Mango Chili Lime Chicken Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American with Tropical/Latin Fusion
Ingredients: 1½ lbs boneless, skinless chicken thighs or breasts; 2 tbsp olive oil; Zest and juice of 2 limes; 1½ tsp chili powder; 1 tsp paprika; 1 tsp garlic powder; ½ tsp cumin; Salt and black pepper to taste; 1 tbsp honey or maple syrup (optional for balance); 2 cups cooked jasmine rice (white, brown, or cauliflower rice); 1 ripe mango, diced; 1 avocado, sliced or diced; 1 cup cherry tomatoes, halved; ½ cup shredded red cabbage; ¼ cup fresh cilantro, chopped; Lime wedges, for serving; ¼ cup Greek yogurt or sour cream; Juice of 1 lime; 1 tbsp olive oil; 1 tsp honey or maple syrup; Pinch of salt and chili powder

Posted on March 27, 2025

Dinner Ideas

Jump to Recipe·Print Recipe

Zesty, juicy, and full of tropical flavor, these Mango Chili Lime Chicken Bowls are a vibrant and satisfying meal you’ll want to make on repeat. Tender chili-lime marinated chicken is grilled or pan-seared to perfection, then served over fluffy rice with sweet mango chunks, crunchy veggies, and a drizzle of creamy lime sauce. Every bite is the perfect mix of spicy, sweet, and fresh.

This bowl is a feast for your taste buds and your eyes—ideal for meal prep, summer dinners, or anytime you want something healthy and flavorful.

Craving more colorful, wholesome meals? Subscribe now for weekly recipes sent straight to your inbox!

Why You’ll Love This Recipe

Bold, Tropical Flavor – Spicy chili, tangy lime, and sweet mango balance beautifully.
Fresh & Healthy – Packed with lean protein, fruits, and veggies.
Perfect Meal Prep – Great for lunch or dinner all week long.
Customizable – Build your bowl your way with your favorite toppings.
Easy to Make – Simple ingredients with big flavor payoff.

Ingredients You’ll Need

For the Chili Lime Chicken:

1½ lbs boneless, skinless chicken thighs or breasts
2 tbsp olive oil
Zest and juice of 2 limes
1½ tsp chili powder
1 tsp paprika
1 tsp garlic powder
½ tsp cumin
Salt and black pepper to taste
1 tbsp honey or maple syrup (optional for balance)

For the Mango Bowl Base:

2 cups cooked jasmine rice (white, brown, or cauliflower rice)
1 ripe mango, diced
1 avocado, sliced or diced
1 cup cherry tomatoes, halved
½ cup shredded red cabbage
¼ cup fresh cilantro, chopped
Lime wedges, for serving

For the Creamy Lime Drizzle:

¼ cup Greek yogurt or sour cream
Juice of 1 lime
1 tbsp olive oil
1 tsp honey or maple syrup
Pinch of salt and chili powder

Tools You’ll Need

Mixing bowls
Grill pan or skillet
Cutting board and knife
Citrus juicer (optional)
Small whisk or blender (for drizzle)

Step-by-Step Instructions

Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lime juice and zest, chili powder, paprika, cumin, garlic powder, salt, pepper, and honey.
Add chicken and coat well. Cover and marinate for at least 30 minutes (up to 8 hours in the fridge).

Step 2: Cook the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5–7 minutes per side, or until fully cooked (internal temp 165°F).
Let rest for 5 minutes, then slice into strips.

Step 3: Make the Creamy Lime Drizzle
In a small bowl or blender, combine yogurt, lime juice, olive oil, honey, salt, and chili powder.
Whisk or blend until smooth and creamy. Set aside.

Step 4: Build Your Bowls
Divide rice between bowls.
Top with sliced chili lime chicken, diced mango, avocado, tomatoes, red cabbage, and cilantro.
Drizzle with the creamy lime sauce and serve with lime wedges.

Tips for the Best Chicken Bowls

Use Ripe Mango – Sweet, juicy mango balances the spice perfectly.
Let Chicken Rest – Resting allows juices to redistribute and keep meat moist.
Char for Flavor – Grill marks or pan searing add extra smoky depth.
Double the Drizzle – You’ll want extra sauce—it’s that good.
Prep Ahead – Marinate chicken and chop toppings in advance for a quick meal.

Flavor Variations

Spicy Kick – Add red pepper flakes or hot sauce to the drizzle.
Add Grains – Try quinoa, couscous, or farro instead of rice.
Tropical Twist – Toss in pineapple or papaya for a fruitier version.
Go Vegan – Swap chicken for grilled tofu or chickpeas and use a dairy-free yogurt.
Crunch Factor – Add sliced radishes, cucumbers, or roasted nuts/seeds.

Serving Suggestions

As a Main Dish – Complete and satisfying on its own.
With a Side Salad – A light green or cucumber salad pairs beautifully.
Picnic or BBQ – Serve cold or room temp for a refreshing meal.
Party Platter – Set up a build-your-own bowl station with all the toppings.

How to Store & Reheat

Storing:

Store components separately in airtight containers for up to 3–4 days.
Keep sauce and avocado separate until ready to serve for freshness.

Freezing:

Cooked chicken can be frozen for up to 2 months. Thaw in the fridge overnight.

Reheating:

Microwave chicken and rice gently until warmed through.
Add fresh toppings and drizzle right before eating.

Frequently Asked Questions

1. Can I use store-bought mango salsa instead?
Yes! It’s a great shortcut and adds extra tang and flavor.

2. Is this recipe spicy?
Mild to medium. Adjust the chili powder to suit your heat preference.

3. Can I grill the chicken outdoors?
Absolutely—these flavors shine on a BBQ grill!

4. Can I make this bowl low-carb?
Use cauliflower rice or shredded lettuce as a base instead of rice.

5. What protein alternatives can I use?
Shrimp, grilled tofu, or tempeh work great with the same marinade.

Final Thoughts
These Mango Chili Lime Chicken Bowls are the perfect combination of bold, fresh, and satisfying. With juicy spiced chicken, vibrant fruit and veggies, and a zesty drizzle, they’re everything you want in a feel-good meal.

Whether you’re prepping lunches for the week or impressing guests at your next dinner, this tropical-inspired bowl is always a win.

Preparation Time: 15 minutes (plus marinating)
Cooking Time: 15 minutes
Cuisine: American with Tropical/Latin Fusion