Ingredients
4
4 servings
- •0.66666668653488 cup basmati rice
- •1 cup water
- •1 mango, peeled and chopped
- •2 tablespoons olive oil
- •2 tablespoons lime juice
- •3 teaspoons honey
- •1 tablespoon sriracha sauce
- •2 cloves garlic, minced
- •1 teaspoon salt
- •4 skinless, boneless chicken breasts, halved lengthwise
- •1 (14 ounce) can black beans, drained
- •1.5 cups corn
- •0.5 cup diced red bell pepper
- •1 small red onion, diced
- •0.25 cup chopped cilantro
- •1 tablespoon lime juice
- •0.75 teaspoon salt
- •0.25 cup sweetened flaked coconut
- •1 avocado, sliced
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Mix mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 of the sauce on top; marinate chicken for 10 minutes.
- Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.
- Grill chicken until no longer pink in center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Remove from heat.
- Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.
Nutritional Facts
Per 4 servings
- Calories: 599
- Carbohydrate: 74g
- Fat: 20g
- Fiber: 14g
- Protein: 36g
- Sugar: 16g
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