These mango chile chicken bowls have a sweet and zesty taste and are healthy. This chicken recipe can be made in the oven or on the grill. It’s easy and gluten-free, dairy-free, and paleo.
This recipe is super simple to create and there are plenty of ways to customize it, too. You will like it!
I prefer to serve the chicken in bowls with cauliflower rice or rice. You can then put the meal in a container to make a meal and have it ready for your lunch. It’s perfectly acceptable to plate the meal.
Mango Chile Chicken Bowls
These mango chile chicken bowls have a sweet and zesty taste and are healthy. This chicken recipe can be made in the oven or on the grill. It’s easy and gluten-free, dairy-free, and paleo.
Ingredients
- 1 tbsp lime juice
- 1 small mango peeled and extra for plating, if desired. (about ⅔ to 1 cup diced )
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup honey or agave nectar
- 2 tbsp chili sauce
- ¼ cup fresh orange juice
- 2 lbs skinless chicken breast
- ¼ cup chopped red onion or shallot
- 1 tsp minced garlic
- ¼ cup dry white wine
- ¼ cup olive oil
Toppings to garnish
- cilantro
- crushed black pepper or sea salt
- lime wedge
Instructions
- Slice your mango. If you like, cut more mangoes or save them for later.
- In a blender or food processor, combine the first 11 ingredients: mango, lime juice, salt, chili sauce, pepper garlic, honey, onion, oil, wine and orange juice. The mixture should be a bright orange or tropical color. Keep ¼ c of the marinade in a small-bowl.
- Rinse the chicken and dry it. Place chicken in a baking-dish or ziplock-bag. Pour remainder of marinade over chicken. Put chicken in refrigerator to marinade for up to 1 hour or 24 hours.
- Take marinated chicken out of the fridge. Pre-heat oven to 425°F. Grill on medium-high.
- Put the chicken in a baking dish. Add ¼ c of the marinade to top it. Bake for 25-30 minutes. For doneness, CHeck at 25 minutes. Broil for the last-minute to caramelize the marinade.
- If grilling: grill chicken breasts in foil. Brush the reserved marinade to the top. Grill for 20 minutes, or till the chicken is no more pink. Grill extra mango slices!
- Remove and serve into individual bowls with cooked rice and diced mango. Option: Use cauliflower rice instead of rice.
- Add lime juice to the top. Garnish with chopped cilantro, lime, pepper/sea salt, if desired.
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