Ingredients
4 boneless chicken breasts
2 cups cooked jasmine rice
1 ripe mango, cubed
1/2 red bell pepper, julienne-cut
2 ripe avocados, sliced
2 tablespoons rice vinegar
1 tablespoon tamari (or soy sauce)
2 green onions, sliced
1/2 cup green onions, sliced
3 tablespoons sesame oil, divided
2 tablespoons olive oil
1 lime, cut into wedges
Juice of 1 lime
1/2 cup crushed ice (optional)
1/2 cup chopped cilantro (optional)
1/4 cup scallions, chopped (optional)
Instructions
Preheat oven to 375°F (190°C)
Season chicken with salt, pepper, and 1 tbsp rice vinegar
Heat 2 tbsp sesame oil in oven-safe skillet over medium-high heat
Sear chicken 2-3 minutes per side until golden crust forms
Transfer to oven and bake 8-10 minutes until cooked through
Meanwhile, make coconut rice: Sauté garlic in 1 tbsp sesame oil for 1 minute
Add cooked rice and 1 tbsp tamari, mix until coated and warm
Arrange cooked chicken on plates, top with mango cubes, bell pepper, avocado
Add sprouts, cucumbers if using, and garnish with green onions
Squeeze fresh lime over each bowl
Notes
Coconut rice can be made ahead and refrigerated
Swap bell pepper for snap peas, carrots, or zucchini
Use pre-pit mango or frozen mango (thawed) for convenience
For extra heat, add minced jalapeño or chili flakes
Store components separately in airtight containers for 3-4 days
- Prep Time: 15
- Cook Time: 20
- Category: Lean Chicken
- Method: Searing / Baking / Sautéing
- Cuisine: Asian-inspired
- Diet: Protein-rich
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 340mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 100mg