Mango Habanero Chicken Bowls

These Mango Habanero Chicken Bowls are the perfect mix of sweet, spicy, and savory—and they come together in just 30 minutes! As a mom of three, I’m always looking for ways to serve up quick and healthy dinners that actually taste amazing…and this one is SO good. With 41 grams of protein, bold flavor, lean protein, fresh veggies, and just the right amount of heat that's adjustable to taste, this has been one of my favorite recipes lately. Whether you’re meal prepping for the week or throwing something together on a busy evening, you'll love this flavorful meal!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Servings Bowls

Calories 517kcal

Author Christine McMichael

Equipment

Ingredients

Mango Salsa

1/4 cup diced red onion
1/2 cup diced tomato
1/2 cup diced red bell pepper
1 1/2 cups diced mango fresh or frozen/thawed
2 Tablespoons chopped cilantro
1 Tablespoon lime juice
1/2 teaspoon salt

Black Beans

2 cups cooked black beans or canned/undrained
1/2 cup diced tomato
1/4 cup purple onion
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon salt

Chicken

2 medium chicken breasts about 1 1/2 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cumin
1 teaspoon garlic powder
1 1/2 teaspoons chili powder
1 Tablespoon avocado oil
1/2 - 3/4 cup Mango Habanero Sauce ingredients below

Mango Habanero Sauce

1/2 medium seeded habanero pepper
1 1/2 cups diced mango fresh or frozen/thawed
2 teaspoons garlic powder or minced garlic
3 Tablespoons lime juice
2 Tablespoons honey
1/4 teaspoon salt

Cilantro Lime Rice

2 cups cooked white rice
1 teaspoon lime juice
3 teaspoons chopped cilantro
1/4 teaspoon salt

Sweet Mango Drizzle

1/4 cup Mango Habanero Sauce
1/4 cup plain Greek yogurt

Garnish

1 medium avocado, sliced optional

Instructions

Dice the red onion, bell pepper, and tomato into 1/2-inch pieces. Combine with the diced mango in a medium bowl with chopped cilantro, lime juice, and salt; cover and refrigerate.
In a small saucepan, add the black beans (undrained) with the diced tomato, purple onion, and seasonings. Simmer on medium-low heat.
Cube the chicken into 1-inch pieces, coat with seasonings, and set aside.
Wear gloves to handle the habanero pepper; remove seeds and add half to a blender.
Add the diced mango, garlic powder, lime juice, honey, and salt to the blender and blend until smooth. Set aside 1/4 cup of the sauce.
Heat a skillet over medium heat and cook the chicken until the internal temperature reaches 165°F (about 7-9 minutes).
While the chicken cooks, heat the cooked rice and mix with a drizzle of lime juice, chopped cilantro, and salt.
Add the remaining 1/2 -3/4 cup of the Mango Habanero Sauce to the skillet and cook for an additional 2-3 minutes until thickened.
Mix the set aside 1/4 cup of the sauce with the plain Greek yogurt and whisk until smooth. Add water until you get the consistency you want!
Divide the chicken, beans, mango salsa, and rice into 4 bowls.
Drizzle with the creamy sweet mango sauce, add sliced avocado, and enjoy!

Video

Notes

Use very ripe fresh mango or frozen and thawed cubed mango for best results! Frozen mango tends to be pretty sweet, so it's ideal for this recipe (and can save time), as long as you plan ahead to thaw it first.
Thaw frozen mango on the countertop for 20-30 minutes before starting the recipe.
Ensure all diced ingredients are uniform size for even flavor distribution.
Wear gloves when cutting the habanero pepper! Trust me from experience....this one's a must.
Do not drain the black beans. The liquid gets soaked up with the other ingredients in the warming process.
I like to chop/dice all of the veggies before starting the process. This helps everything flow quickly and easily! You can even chop them the night before to save time.

Nutrition