Mango Salsa Chicken Bowls
Mango Salsa Chicken Bowls are a delicious and vibrant dish that combines the succulence of grilled or cooked chicken with the freshness of mango salsa, served over a bed of greens or grains. Here's what you can expect in these flavorful bowls:
1. Chicken: Grilled or cooked chicken breast or thigh is often seasoned with a blend of spices, such as cumin, paprika, and garlic, to add a savory element to the dish.
2. Mango Salsa: The star of the show is the mango salsa, which is a delightful combination of ripe mango chunks, diced red onion, cilantro, lime juice, and sometimes jalapeño for a hint of heat. This salsa adds a sweet, tangy, and slightly spicy contrast to the chicken.
3. Greens or Grains: You can choose to serve this dish over a bed of leafy greens like spinach or arugula for a light and healthy option. Alternatively, you can opt for grains like quinoa, rice, or couscous to make it more filling.
4. Avocado: Creamy avocado slices or chunks are a common addition, providing a buttery texture that complements the other ingredients.
5. Toppings: Depending on your preferences, you can add toppings like shredded cheese, toasted nuts (such as almonds or cashews), or a drizzle of yogurt-based dressing for extra flavor and texture.
To assemble these bowls, start by placing a serving of greens or grains at the bottom of the bowl. Next, add your seasoned chicken and top it generously with the vibrant mango salsa. Garnish with avocado slices and any additional toppings you desire. The result is a balanced and colorful meal that's bursting with flavors, making it perfect for a refreshing and satisfying lunch or dinner option.
Ingredients:
- 2 skinless boneless chicken breasts, lightly pounded to an even thickness
- 2 Tbsp avocado or olive oil, divided
- 1 small ripe avocado, chopped or sliced
- 1 cup cooked quinoa, or brown rice
- 4 cups salad greens of choice
- 2-3 Tbsps fresh lime juice
Homemade Mango Salsa:
- 1 large ripe mango, peeled pitted and cubed
- a small handful of fresh mint or cilantro leaves, chopped
- 1 cup chopped cherry tomatoes
- 1/2 small red onion, diced small
- 1 jalapeño, seeded and diced
- Juice of 1 fresh lime
- Pinch of sea salt and pepper
Instructions:
Season chicken breast with sea salt and pepper on both sides.
Heat 1 tablespoon of your oil in a large skillet over medium high heat.
Add chicken and cook until golden brown on both sides and no longer pink in the center, 4-5 minutes per side.
Set meat aside on a cutting board, covered, to rest for 5 minutes, then slice it against the grain.
Meanwhile, in a small bowl combine all mango salsa ingredients, gently stir.
To assemble your bowls, divide the salad greens between 2 bowls, then top each equally with cooked quinoa or rice, sliced chicken, avocado and mango salsa.
Drizzle each with a bit of oil and fresh lime juice, then ENJOY!
