Mango Chili Lime Chicken Bowls

If you’re craving something vibrant, juicy, and packed with flavor, these Mango Chili Lime Chicken Bowls are calling your name! Tender grilled chicken with a zesty chili lime marinade is paired with sweet mango, fluffy rice, and fresh toppings to create a tropical-inspired bowl that’s perfect for lunch, dinner, or meal prep.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Sweet & Spicy Balance – The mango and chili lime combo creates a crave-worthy contrast.
Nutritious & Filling – Loaded with lean protein, fruits, veggies, and grains.
Meal Prep Friendly – Make ahead and enjoy all week long.
Customizable – Use your favorite grains, greens, or extra toppings.
Gluten-Free Option – Naturally gluten-free with the right rice and sauce choices.

Ingredients You’ll Need

For the Chili Lime Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 2 tbsp olive oil
• Zest and juice of 2 limes
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp chili powder
• ½ tsp paprika
• ¼ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional for extra heat)

For the Mango Salsa:

• 1 large ripe mango, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ½ small jalapeño, finely minced (optional)
• Salt to taste

For the Bowls:

• 2 cups cooked white or brown rice (or quinoa)
• 1 cup shredded red cabbage (or slaw mix)
• 1 avocado, sliced
• ½ cup corn (fresh, frozen, or canned)
• ½ cup black beans, rinsed and drained
• Lime wedges, for serving
• Extra chopped cilantro, for garnish

Tools You’ll Need

• Mixing bowls
• Whisk or fork
• Grill pan, skillet, or outdoor grill
• Cutting board and knife
• Tongs or spatula
• Measuring spoons
• Citrus juicer (optional)

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a bowl, whisk together olive oil, lime juice and zest, honey, garlic, chili powder, paprika, cumin, salt, black pepper, and red pepper flakes.
2. Add chicken and toss to coat.
3. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Step 2: Make the Mango Salsa

1. In a separate bowl, combine diced mango, red onion, cilantro, lime juice, and jalapeño.
2. Stir gently and season with salt to taste.
3. Set aside or refrigerate until ready to use.

Step 3: Cook the Chicken

1. Heat a grill pan or skillet over medium-high heat.
2. Cook chicken for 5–6 minutes per side, or until cooked through and slightly charred.
3. Let it rest for 5 minutes before slicing.

Step 4: Prepare the Bowls

1. Start with a base of warm cooked rice or quinoa.
2. Arrange shredded cabbage, sliced avocado, corn, black beans, and mango salsa around the bowl.
3. Add sliced chili lime chicken on top.
4. Garnish with extra cilantro and a fresh lime wedge.

Step 5: Serve & Enjoy

1. Serve bowls immediately while warm.
2. Drizzle with extra lime juice or a spoon of your favorite creamy dressing for extra flavor.

Tips for Perfect Mango Chili Lime Chicken Bowls
Marinate Longer – If you have time, let the chicken soak in the marinade for a few hours to deepen the flavor.
Use Ripe Mango – A perfectly ripe mango is key for that natural sweetness.
Balance the Heat – Adjust chili and jalapeño to your preferred spice level.
Grill for Flavor – Outdoor grilling adds a smoky flavor that pairs beautifully with the mango.
Double the Salsa – It’s so good, you might want extra on the side!

Serving Suggestions
Coconut Rice – Adds even more tropical flair.
Lettuce Wrap Style – Serve all ingredients in butter lettuce leaves.
Tortilla Chips – Use them to scoop up any leftover salsa or beans.
Yogurt Lime Dressing – A creamy drizzle made from Greek yogurt, lime, and a pinch of salt.

How to Store & Reheat

Storing:

• Refrigerate: Store each component separately in airtight containers for up to 3–4 days.
• Meal Prep: Assemble bowls without avocado and add it fresh before serving.

Reheating:

• Microwave: Reheat chicken and rice in a microwave-safe container for 1–2 minutes.
• Stovetop: Warm chicken and rice in a skillet over medium heat until heated through.

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
   Absolutely. Chicken breasts work great; just don’t overcook to keep them juicy.
2. What’s a good substitute for mango?
   Pineapple or peaches can be used if mango isn’t available.
3. Is this recipe gluten-free?
   Yes, just ensure your grains and seasonings are certified gluten-free.
4. Can I make this vegan?
   Swap chicken for grilled tofu or chickpeas, and use maple syrup instead of honey in the marinade.
5. How spicy is it?
   It’s mild to medium, depending on how much chili and jalapeño you add. You can easily dial it up or down.

Final Thoughts
These Mango Chili Lime Chicken Bowls are fresh, fiery, and full of tropical flair. They’re easy enough for a weeknight dinner but bold enough to wow at your next gathering. With juicy chicken, sweet mango salsa, and crisp veggies, every bite delivers the perfect blend of flavor and texture.

Make them once, and they’re sure to become a go-to favorite! Don’t forget to snap a photo and leave a review if you try it—you’ll want to share this delicious bowl with everyone.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 420 | Protein: 32g | Carbohydrates: 38g | Fat: 16g | Fiber: 6g | Sodium: 520mg

Print