Name: Mango Salsa Chicken Meal Prep Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 2 boneless skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper, to taste; 1 cup cooked brown rice; 1/4 cup chopped cilantro; Juice of 1 lime; 1 mango, diced; 1/4 cup red onion, diced; 1/4 cup red bell pepper, diced; 1/4 cup chopped fresh cilantro; 1 small jalapeño, minced; Juice of 1 lime; Salt, to taste

Why You’ll Love This Recipe

The sweet‑tangy mango salsa perfectly complements the savory chicken, giving you a refreshing twist on typical meal‑prep fare.
It’s a complete meal all in one: protein, grains and fresh produce, which makes it ideal for prepping ahead and eating through the week.
With bright ingredients and bold flavors, it’s a great way to keep your lunches exciting instead of repetitive.
You can easily modify it (change the grain, swap veggies, switch up the seasoning) so it stays flexible to your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken (tenderloins or chicken breasts)
Ripe mangoes
Avocado
Red bell pepper
Red onion
Fresh cilantro
Garlic
Lime (juice)
Olive oil
Balsamic vinegar
Dijon mustard
Rice (cooked)
Salt and pepper

Directions

Cook the rice according to package instructions (or use a simple cilantro‑lime rice for extra flavor).
Prepare the chicken: coat tenderloins (or breasts) in olive oil, balsamic vinegar and Dijon mustard, season with garlic, salt and pepper. Grill or bake until cooked through.
Make the mango‑avocado salsa: dice the mangoes, avocado, red bell pepper and red onion; finely chop cilantro; add lime juice, a drizzle of olive oil, salt and pepper; toss to combine.
Assemble your bowls: divide the cooked rice among your meal‑prep containers, place the cooked chicken on top, then spoon over the mango salsa.
Store the bowls in the refrigerator until ready to eat.

Servings and timing

Serves: 4 bowls
Prep time: ~10‑15 minutes
Cook time: ~20‑25 minutes
Total time: ~30‑40 minutes

Variations

Grain change: Swap rice for quinoa, farro or cauliflower rice for a lower‑carb option.
Vegetable addition: Add roasted sweet potato cubes, black beans or grilled zucchini for extra texture and nutrition.
Spice it up: Add jalapeño or chili flakes to the salsa or rub the chicken with smoked paprika and chili powder for a kick.
Sauce swap: Instead of balsamic & Dijon, you could use a honey‑lime glaze or teriyaki marinade for a different flavor profile.
Vegetarian version: Substitute grilled tofu or chickpeas for the chicken and keep the rest of the bowl the same.

Storage/Reheating

Store: Cover the prepared bowls and refrigerate for up to 4‑5 days.
Reheat: Microwave each bowl for ~1‑2 minutes until warmed through; if using avocado, consider adding fresh avocado at serving time for best texture.
Freezing: While the chicken and rice freeze well, the fresh salsa may lose its texture—best to store salsa separately if freezing the bowls.

FAQs

What kind of rice works best?

You can use plain white or brown rice, but a cilantro‑lime rice gives extra flavor. Use whichever you prefer or have on hand.

Can I bake the chicken instead of grilling?

Yes — baking at around 425 °F (220 °C) for 20‑25 minutes (depending on thickness) works well and gives great results.

How ripe should the mangoes be?

Choose mangoes that are fragrant and slightly soft to the touch (but not mushy). They’ll give the best sweetness and texture for the salsa.

Can I prepare the salsa ahead of time?

Yes — the salsa can be made a few hours ahead and chilled. If making a day ahead, stir again before serving and adjust lime juice or salt if needed.

How spicy is this dish by default?

It’s mild by default. If you’d like more heat, include diced jalapeño in the salsa or add chili powder to the chicken seasoning.

Is this suitable for meal‑prep?

Absolutely — the components hold up well in the fridge and make it easy to grab a nutritious, flavorful meal ahead of time.

Can I use frozen chicken or mango?

Yes — if fresh mango isn’t available, thawed frozen diced mango works fine (just drain excess liquid). For chicken, ensure it’s fully cooked and stored properly.

How do I keep the avocado from browning?

If storing bowls ahead, you can leave avocado slices out and add just before eating. If pre‑adding, coat lightly with lime juice to slow browning.

Can I omit the rice for a lower‑carb version?

Yes — simply swap rice for cauliflower rice or just serve the chicken and salsa over a bed of mixed greens.

Will the salsa separate when stored?

Sometimes liquid separates in salsa as it sits; just give it a stir before serving. If there’s extra juice, you can drain some off for better texture.

Conclusion

If you’re looking for a meal‑prep bowl that’s delicious, fresh and versatile, this Mango Salsa Chicken Meal Prep Bowls recipe hits the mark. With juicy chicken, bright salsa and satisfying rice, it brings flavor and convenience into one. Make a batch ahead, customise it your way, and enjoy a week’s worth of tasty lunches with ease.