Mango Avocado Chicken Bowls (Print Version)

Grilled chicken with mango avocado salsa, black beans, and brown rice combine for a vibrant, wholesome bowl.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - Juice of 1 lime

→ Brown Rice

10 - 1 cup uncooked brown rice
11 - 2 cups water
12 - 0.5 teaspoon salt

→ Black Beans

13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 0.5 teaspoon cumin
15 - 0.5 teaspoon chili powder
16 - 0.25 teaspoon salt

→ Mango Avocado Salsa

17 - 1 large ripe mango, diced
18 - 1 ripe avocado, diced
19 - 0.5 small red onion, finely chopped
20 - 1 small jalapeño, seeded and finely chopped
21 - 0.25 cup fresh cilantro, chopped
22 - Juice of 1 lime
23 - 0.25 teaspoon salt

→ Serving

24 - Lime wedges
25 - Additional fresh cilantro, chopped

# How To Make It:

01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 35-40 minutes until rice is tender and water is fully absorbed. Fluff with a fork and keep warm.
02 - In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken 5-7 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice.
04 - In a small saucepan over medium heat, combine beans, cumin, chili powder, and salt. Stir and heat through, approximately 5 minutes.
05 - In a bowl, gently combine mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt.
06 - Divide brown rice among 4 bowls. Top with sliced chicken, black beans, and a generous scoop of mango avocado salsa. Garnish with lime wedges and fresh cilantro.

# Expert Tips:

01 -
  • It feels indulgent but you know exactly what's in every bite, which somehow makes it taste even better.
  • Most of it comes together in under an hour, and the flavors are so layered that people always ask what your secret is.
  • You can prep components ahead and assemble during the week, so it works as well for meal prep as it does for a casual dinner.
02 -
  • Avocado oxidizes and browns quickly once it's cut, so make your salsa as close to serving time as possible—if you're prepping ahead, keep the avocado separate and add it right before assembling the bowls.
  • The magic of this dish is in the temperature contrast, so make sure your rice and beans are genuinely warm and your salsa stays cool, which means not mixing them together until you're ready to eat.
03 -
  • If your grill pan isn't hot enough, the chicken will steam instead of sear—wait for that audible sizzle and don't move the chicken once it hits the pan.
  • Taste your mango-avocado salsa before serving and adjust the lime juice and salt to your preference, since different mangoes have different sweetness levels and you want yours to taste like you.
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