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Camelia

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.
Print Recipe
Prep Time 3 hours
Cook Time 25 minutes
Total Time 46 minutes
Servings: 4
Calories: 270
Ingredients Method

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

Method
 

  1. Slice your mango. If you like, cut more mangoes or save them for later.
  2. 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.
  3. 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.
  4. Take marinated chicken out of the fridge. Pre-heat oven to 425°F. Grill on medium-high.
  5. 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.
  6. 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!
  7. Remove and serve into individual bowls with cooked rice and diced mango. Option: Use cauliflower rice instead of rice.
  8. Add lime juice to the top. Garnish with chopped cilantro, lime, pepper/sea salt, if desired.