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

Description

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.

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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 15 minutes (plus marinating)
Cook Time: 15 minutes
Cuisine: American with Tropical/Latin Fusion