Mango Avocado Chicken Bowls (Printable)

A vibrant bowl with grilled chicken, mango avocado salsa, black beans, and fluffy brown rice.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Brown Rice

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

→ Black Beans

13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 1/2 teaspoon cumin
15 - 1/2 teaspoon chili powder
16 - 1/4 teaspoon salt

→ Mango Avocado Salsa

17 - 1 large ripe mango, diced
18 - 1 ripe avocado, diced
19 - 1/2 small red onion, finely chopped
20 - 1 small jalapeño, seeded and finely chopped
21 - 1/4 cup fresh cilantro, chopped
22 - Juice of 1 lime
23 - 1/4 teaspoon salt

→ Serving

24 - Lime wedges
25 - Additional fresh cilantro

# Method:

01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover with lid, and simmer for 35-40 minutes until rice is tender and water is completely absorbed. Fluff with a fork and keep warm.
02 - In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly with marinade. Let marinate for at least 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill marinated chicken breasts 5-7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow to rest for 5 minutes, then slice into strips.
04 - In a small saucepan over medium heat, combine drained black beans, cumin, chili powder, and salt. Stir frequently and heat through for approximately 5 minutes.
05 - In a bowl, gently combine diced mango, diced avocado, finely chopped red onion, minced jalapeño, fresh cilantro, lime juice, and salt. Handle delicately to maintain texture.
06 - Divide cooked brown rice equally among 4 serving bowls. Layer sliced chicken, warmed black beans, and a generous portion of mango avocado salsa on top. Garnish with lime wedges and fresh cilantro.

# Expert Advice:

01 -
  • It comes together in under an hour: from prep to plate, making it perfect for weeknight dinners or meal prep without the fuss.
  • The flavor layers actually surprise you: smoky chicken, creamy avocado, bright mango, and that jalapeño heat all play beautifully together without fighting for attention.
  • Everything can be made ahead except the salsa: which means less stress when friends are coming over.
02 -
  • Don't cut the avocado until you're ready to serve: The moment avocado meets air, it starts browning, and while it's not unsafe, it looks tired in the bowl.
  • The marinade time actually matters: I learned this by rushing through it once, and the chicken tasted flat compared to when I gave it proper time to absorb the spices.
  • Rinsing the beans is not just a suggestion: it removes the starchy liquid that can make the bowl feel heavy instead of fresh.
03 -
  • If your chicken sticks to the grill, it's not done yet: let it sit undisturbed for another minute and it'll release naturally without tearing.
  • Brown rice benefits from a little patience: don't peek at it constantly or uncover it to stir, which lets steam escape and adds time to the cooking process.
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