Dinner · Lunch · Chicken
Mango Lime Chicken Rice Bowls
Chili-lime chicken over rice with black beans, fresh mango and a squeeze of lime.
⏱ 35 min (15 min prep, 20 min cooking)
🍽 Serves 4 · 1 bowl
make aheadleftoverslunchbox
gluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Chicken
- 1½ lb Chicken thighs, boneless skinless
- 1 Lime, zested and juiced
- 1 tbsp Olive oil
- 1 tsp Chili powder
- ½ tsp Ground cumin
- ½ tsp Garlic powder
- ¾ tsp Table salt
Bowls
- 1½ cup Long-grain white rice, uncooked (makes about 4 1/2 cups cooked)
- 1 can Black beans (canned), drained and rinsed
- 2 Mango, diced
- ¼ Red onion, finely diced
- ¼ cup Fresh cilantro, chopped
- 1 Lime, cut in wedges
- 1 Avocado, sliced (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan, large skillet, instant-read thermometer.
- Cook the rice according to the package directions.
- Toss the chicken with the lime zest and juice, oil, chili powder, cumin, garlic powder and salt.
- Cook the chicken in a skillet over medium-high heat, 5 to 6 minutes per side, until a thermometer reads 165°F. Rest 5 minutes, then slice. Wash your hands and anything that touched the raw chicken.
- Warm the beans in a small pan or the microwave. Mix the mango, onion and cilantro.
- Fill bowls with rice, beans, chicken and the mango mixture. Serve with lime wedges and avocado if you like.
🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadCook the rice and chicken up to 3 days ahead. Keep the mango mixture separate.
❄️ FreezerFreeze cooked chicken and rice (without mango) for up to 3 months. Reheat to 165°F.
↺ LeftoversPack a bowl for lunch; reheat the chicken and rice to 165°F and add the mango cold.
🧒 With kidsServe the parts separately for picky eaters.
Meatless swapUse a second can of black beans instead of chicken.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.