Tropical Delight: Easy & Healthy Coconut Mango Chicken Meal Prep Bowls for a Flavorful Week
Transform your weekly meal prep routine with these incredibly delicious and vibrant Coconut Mango Chicken Meal Prep Bowls! Featuring tender chicken bathed in a zesty mango marinade, paired with a refreshing corn salsa, creamy avocado, and fluffy jasmine rice, these bowls are not just a feast for the eyes but also a powerhouse of flavor and nutrition. Perfect for busy individuals looking for a healthy, satisfying, and easy lunch solution, they bring a taste of the tropics right to your kitchen. Say goodbye to dull weekday lunches and hello to bright, exotic flavors that will keep you energized and happy all week long!
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Ingredients and Thoughtful Substitutions
Crafting the perfect Coconut Mango Chicken Meal Prep Bowls starts with selecting quality ingredients, but don’t be afraid to get creative with substitutions to suit your preferences or what you have on hand. Here’s a breakdown of the core components and ideas for variations:
- Chicken breast – For optimal tenderness and quick cooking, chicken cutlets are ideal. These are essentially chicken breasts sliced very thinly, which you can easily do yourself at home. If you prefer a richer, juicier texture, boneless, skinless chicken thighs are an excellent alternative and cook beautifully with the mango marinade. You might need to adjust cooking times slightly for thighs.
- Avocado – Freshly sliced ripe avocado adds a creamy, healthy fat element to these meal prep bowls. For an even more intense flavor experience, consider adding a scoop of homemade or good-quality store-bought guacamole. Remember to add avocado right before serving or when assembling for meal prep to keep it as fresh as possible and prevent browning; a squeeze of extra lime juice can also help.
- Shredded unsweetened coconut – This ingredient is key to the “coconut” in our Coconut Mango Chicken! Unsweetened shredded coconut provides texture and a subtle tropical aroma. If you prefer a sweeter touch, sweetened shredded coconut can be used. Plain coconut chips also make a fantastic crunchy topping. If coconut isn’t your favorite, feel free to omit it or substitute with toasted slivered almonds for a different kind of crunch.
- Cilantro – Fresh cilantro brightens up the entire dish with its unique, herbaceous flavor. However, if you’re one of those who find cilantro tastes like soap, don’t worry! You can easily leave it out completely, or swap it for fresh parsley or mint for a refreshing twist.
Mango Marinade – The Heart of the Flavor
This sweet and spicy marinade is what elevates the chicken in these meal prep bowls. The combination of sweet mango, tangy lime, and a kick of sriracha creates an irresistible tropical fusion.
- Mango – The star of the marinade! Use fresh, ripe mango for the best flavor and texture. If fresh mango isn’t in season or readily available, defrosted frozen mango chunks work wonderfully. Ensure they are fully thawed before blending for a smooth marinade.
- Olive oil – A good quality olive oil forms the base of the marinade, helping to emulsify the ingredients and tenderize the chicken. Any neutral-flavored oil, such as sunflower oil, avocado oil, or grapeseed oil, can be used as a substitute if olive oil isn’t preferred.
- Lime juice – Crucial for balancing the sweetness of the mango and adding a bright, zesty note. Freshly squeezed lime juice will always yield the best flavor, but bottled lime juice is a convenient alternative.
- Honey – Adds natural sweetness to the marinade, complementing the mango beautifully. Other excellent sweeteners include agave nectar, maple syrup, or stevia syrup for a lower-carb option. A touch of brown sugar can also work in a pinch.
- Sriracha – Provides a fantastic sweet-spicy kick that makes the mango chicken truly pop. If Sriracha is too spicy or you’re looking for an alternative, other hot sauces like sambal oelek (an Indonesian chili paste with a similar profile), Frank’s RedHot, or a Louisiana-style hot sauce will work. Adjust the quantity to your preferred spice level.
- Garlic – Freshly minced garlic delivers a pungent, aromatic depth to the marinade. If fresh isn’t an option, jarred minced garlic can be used, though fresh always offers a superior flavor.
- Salt – Essential for enhancing all the other flavors in the marinade and seasoning the chicken properly. Adjust to your personal taste.
Corn Salsa – A Burst of Freshness
The corn salsa adds a layer of refreshing crunch and vibrant color, perfectly complementing the rich mango chicken. It’s easy to prepare and highly adaptable.
- Corn – Sweet corn kernels are the foundation of this vibrant salsa. You can use fresh corn cut from the cob, frozen corn (thawed), or canned corn (rinsed and drained). If you’re not a fan of corn, you can easily create a fresh pico de gallo by replacing the corn with diced ripe tomatoes and the black beans with finely chopped yellow or red onions.
- Black beans – Adding a hearty, earthy element to the salsa. Always rinse and drain canned black beans thoroughly before use. Pinto beans or cannellini beans can be used as alternatives for a slightly different texture and flavor.
- Red pepper – Diced red bell pepper contributes sweetness and a beautiful pop of color. Feel free to use any other bell pepper color you prefer, such as yellow or orange, which offer similar mild, sweet flavors.
- Red onion – Finely diced red onion provides a mild sharpness that cuts through the sweetness of the mango. Yellow onion or sweet onions can also be used. For a milder onion flavor, soak the diced red onion in cold water for 10-15 minutes before adding it to the salsa.
- Lime juice – Just like in the marinade, lime juice is crucial here for its bright acidity, tying all the salsa ingredients together. Use fresh or bottled lime juice according to your preference.
- Cilantro – Fresh chopped cilantro is a classic addition to salsa, offering a herbaceous, fresh note. As mentioned previously, if you’re not a fan, omit it entirely or substitute with fresh parsley.
- Salt – Seasoning is key to bringing out the best in fresh ingredients. Add salt to taste to enhance the overall flavor profile of your corn salsa.
Jasmine Rice – The Perfect Base
Jasmine rice provides a wonderfully aromatic and fluffy base for these flavorful bowls, soaking up all the delicious juices from the chicken and salsa.
- Jasmine rice – Known for its fragrant aroma and slightly sticky texture, jasmine rice is an excellent choice. Basmati rice is a great alternative, offering a similar long-grain structure and pleasant aroma. For those looking for different grain options, quinoa (a protein-rich complete grain), brown rice (for more fiber and a nutty flavor), or even cauliflower rice (for a low-carb alternative) would also work beautifully.
- Butter – This is an optional addition but highly recommended for achieving a smoother, richer texture and a more luxurious mouthfeel for your rice. A small pat of butter makes a big difference. You can substitute with coconut oil or ghee for a dairy-free option.
- Salt – Seasoning the rice during cooking is important to ensure it’s flavorful on its own. Add salt to taste.
How to Make Flavorful Mango Chicken Bowls
Preparing these tropical meal prep bowls is simpler than you might think! Follow these straightforward steps to create a week’s worth of delicious lunches.
- Cook the rice: Start by cooking your jasmine rice according to package directions. You can use a rice cooker for convenience, or prepare it on the stovetop. Getting the rice started first ensures it’s ready when the chicken and salsa are complete.
- Prepare the mango marinade: In a blender, combine all the ingredients for your vibrant mango marinade. Blend until completely smooth. This creates the incredible tropical flavor that will infuse your chicken.
- Marinate the chicken: Place your thinly sliced chicken breasts or chicken cutlets into one portion of the mango marinade (remember to save half for later!). Allow it to marinate for at least 10-15 minutes while you prepare the salsa, letting those flavors meld.
- Mix together the corn salsa: While the chicken is marinating, combine all your chopped and rinsed ingredients for the corn salsa in a separate bowl. Toss gently to combine and set aside.
- Grill the chicken: Preheat your BBQ to medium-high heat. Grill the marinated chicken for about 5 minutes per side, or until fully cooked through and slightly charred. If you’re using an oven, see the FAQ section or recipe card for oven baking instructions.
- Assemble your bowls: Divide the cooked rice among four meal prep containers. Top each with a piece of grilled mango chicken, a generous scoop of the fresh corn salsa, and those creamy avocado slices. Don’t forget a drizzle of your reserved, fresh mango sauce, a sprinkle of shredded coconut, and a garnish of fresh cilantro. Now, dig in and enjoy the fruits of your labor!
Maximize Flavor with Your Chicken Mango Marinade
One of the best meal prep hacks for recipes featuring chicken marinades is to consciously double the marinade recipe! This allows you to use half for marinating your raw chicken and save the other half as a fresh, uncontaminated dressing or sauce to drizzle over your cooked bowls. This trick ensures every bite is bursting with flavor, even after a few days in the fridge.
To safely implement this “double the marinade, double the flavor” strategy, it is absolutely crucial to prepare the full batch of marinade first. Once blended, immediately divide the mixture into two separate bowls BEFORE any raw chicken touches one of them. Use one portion to marinate your chicken, ensuring thorough coating. The other, untouched portion can then be safely used after cooking as a vibrant, fresh sauce, elevating your meal prep bowls from good to gourmet. This reserved marinade can even be stored in an airtight container in the refrigerator for up to a week, making it convenient for future meals or as a quick dressing for salads.
Frequently Asked Questions About Coconut Mango Chicken Meal Prep Bowls
Here are some common questions about preparing and enjoying these delicious and healthy meal prep bowls.
Each serving of these flavorful mango chicken meal prep bowls contains approximately 529 calories. This makes them a satisfying and balanced option for lunch or dinner. If you’re looking to reduce the calorie count or adjust for specific dietary needs, you have several excellent options. Consider swapping the jasmine rice for brown rice or quinoa, which offer more fiber and a different nutrient profile. For a lower-carb alternative, you can omit the grains altogether and serve the mango chicken and corn salsa over a bed of fresh greens or cauliflower rice. Portion control is also key – adjust the amount of rice and avocado to meet your caloric goals.
Yes, absolutely! This Coconut Mango Chicken Meal Prep Bowl recipe is entirely gluten-free, provided you ensure all your individual ingredients are also certified gluten-free (which most of them naturally are). All the core components—chicken, mango, fresh vegetables, beans, and rice—are naturally free from gluten, making this a fantastic option for those with celiac disease or gluten sensitivities. Always double-check labels for any processed items like hot sauce or canned goods to ensure no hidden gluten-containing additives.
Definitely! No BBQ? No problem at all. You can easily cook the chicken in the oven and achieve equally delicious results. Simply place your marinated chicken in an oven-safe dish or on a baking sheet. Preheat your oven to 425° Fahrenheit (220°C) and bake the chicken for approximately 12 to 15 minutes, or until the chicken is thoroughly cooked through and reaches an internal temperature of 165°F (74°C). For a slightly crisper exterior, you can finish the chicken under the broiler for a minute or two, keeping a close eye on it to prevent burning. The full oven cooking instructions are conveniently included in the recipe card below to guide you through this alternative method.
Storing and Reheating Your Meal Prep Bowls
One of the greatest advantages of these Coconut Mango Chicken Meal Prep Bowls is their suitability for make-ahead meals. Properly stored, these bowls will stay fresh and delicious in the fridge for up to 5 days, making your weekday lunches incredibly convenient. To reheat, the simplest method is using a microwave. Before heating, sprinkle a small amount of water over the chicken and rice. This crucial step helps generate steam, preventing the chicken and rice from drying out and ensuring they remain tender and moist. Microwave for 1 to 3 minutes, or until thoroughly heated through. You’ll want to remove the fresh avocado slices before reheating, as they tend to turn mushy and discolor when warm. However, the corn salsa holds up well and can be reheated along with the chicken and rice. For those times you don’t have access to a microwave or simply prefer it, these bowls are also surprisingly delightful when enjoyed cold, offering a refreshing and light meal option.
Freezing the Chicken for Future Meals
For even longer-term meal planning, you can easily freeze the cooked mango chicken from this dish. This is a fantastic way to extend the shelf life of your protein and have quick meal components ready to go. It’s important to note that while the chicken freezes beautifully, the corn salsa and fresh avocado do not fare well in the freezer. The salsa ingredients will lose their crisp texture, and the avocado will oxidize and become unappealing upon thawing. To freeze the chicken, portion individual servings into airtight freezer-safe containers or heavy-duty freezer bags. Ensure as much air as possible is removed to prevent freezer burn. The chicken can be stored in the freezer for up to 3 months.
When you’re ready to enjoy your frozen mango chicken, transfer it to the refrigerator and allow it to defrost overnight. Once thawed, you can reheat it as normal in the microwave or on the stovetop. For the best experience, prepare a fresh batch of corn salsa and slice a new avocado to add after reheating. By incorporating fresh components, you’ll find that these freezer meals taste just as vibrant and delicious as when they were first made, providing a convenient and healthy option whenever you need it.
More Delicious Chicken Meal Prep Recipes
If you loved these Coconut Mango Chicken Meal Prep Bowls, you’ll be thrilled to discover more exciting chicken recipes designed for efficient meal prepping and healthy eating throughout the week. Explore these other fan favorites!
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Honey Sriracha Chicken Meal Prep Bowls
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Sheet Pan Greek Chicken {Meal Prep}
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Chicken Shawarma Meal Prep Bowls
Essential Meal Prep Tools for This Recipe
To make your meal prep journey as smooth and efficient as possible, having the right tools can make all the difference. Here are a few recommendations for preparing these fantastic Coconut Mango Chicken Meal Prep Bowls:
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches. Glass containers are excellent for meal prepping as they are durable, microwave-safe, and don’t retain odors or stains, ensuring your meals taste fresh every day.
- A rice cooker is invaluable for saving time and achieving perfectly cooked grains every single time. Beyond just rice, many models can also cook other grains like quinoa or even steam vegetables, making it a versatile kitchen appliance for any meal prep enthusiast.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen. Sourcing high-quality chicken is important for flavor and nutrition, and a service like Butcher Box ensures you have excellent protein ready when you need it.
Coconut Mango Chicken Meal Prep Bowls
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Ingredients
- 2 chicken breasts, sliced in half lengthwise (or 4 chicken cutlets)
- 1 avocado, sliced
- 1/4 cup shredded unsweetened coconut
- Extra cilantro, for garnish
Mango marinade
- 1 mango
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp Sriracha
- 2 cloves garlic minced
- 1 tsp salt
Corn salsa
- 1 cup corn
- 1 can black beans, rinsed and drained
- 1 red pepper, diced
- 1 small red onion, diced
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- 3/4 tsp salt
Jasmine rice
- 3/4 cups water
- 1/2 cup jasmine rice
- 1 tsp butter
- 1 pinch salt
Instructions
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Preheat BBQ to med-high heat (alternatively, preheat oven to 425 F). Cook rice in a rice cooker according to package directions.
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Blend ingredients for mango marinade together in a blender, then divide marinade into two separate bowls. Marinate chicken cutlets in the one bowl of marinade for 10 min while leaving the other bowl untouched (do not get this near the raw chicken!)
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Meanwhile, mix together ingredients for corn salsa.
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Add chicken to grill and cook for 5 min per side (alternatively, bake for 12-15 minutes). Remove from heat. Divide rice among four glass meal prep bowls. Add 1 piece of chicken to each bowl and top with extra reserved mango sauce, corn salsa, shredded coconut and cilantro. Add slices of avocado and refrigerate up to 5 days.
Video
Notes
If you don’t have a grill, cook the chicken in the oven for 12-15 minutes at 425° F.
Store these bowls in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or eat them cold.
Freeze the mango chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
