Mango chicken meal bowls

These mango chicken meal bowls with basmati rice, corn salsa and an easy mango marinade are a delicious way to prep your lunches for the week!

Ingredients

Instructions

1. Preheat BBQ to med-high heat (alternatively, preheat oven to 425°F). Cook rice in a rice cooker according to package directions.
2. Blend ingredients for mango sauce together, then marinate chicken (each breast sliced in half lengthwise) in half of mixture for
   10 mins.
3. IMPORTANT: when saving half your marinade, you want to make sure to mix the marinade ingredients in a bowl separate from the chicken FIRST so as to avoid contamination. Divide the mixture in half, save the uncontaminated version for after you're done cooking everything, and the other half for marinading the chicken. Safety first!
4. Meanwhile, mix together ingredients for corn salsa.
5. Add chicken to grill and cook for
   4 mins per side. Remove from heat. Divide rice among four glass meal prep bowls. Add 2 pieces of chicken to each bowl (there should have been 8 slices total) and top with extra reserved mango sauce, corn salsa, shredded coconut and extra cilantro. Add slices of avocado and refrigerate up to 5 days in the fridge.

Nutrition