Chile Mango Chicken Bowls

Eating healthy(er) doesn’t have to be boring! There is so much flavor packed into this bowl. The mix of spicy and sweet is absolutely delicious!

DSC_0372

Ingredients

Mango Salad

  • 1 mango, diced
  • 1 cucumber, sliced
  • 1 cayenne or jalapeño pepper, seeded and sliced
  • 1/2 cup cilantro, chopped
  • 3 tablespoons basil, torn
  • 2 green onions, chopped
  • 1/2 tablespoon sesame seeds
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 1 avocado, diced

Chicken

  • 1-1/2 pounds chicken breasts, thinly sliced
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dried oregano
  • 3-4 tablespoons olive oil

Chile Butter

  • 6 tablespoons salted butter
  • 3-4 cloves garlic, chopped
  • red pepper flakes

Instructions

  1. To make the mango salad: Combine the mango, cucumbers, pepper, cilantro, basil, and green onions in a bowl. Toss with olive oil, vinegar, and lime juice. Season with salt. Add the avocado and toss lightly. Sprinkle the sesame seeds overtop.
  2. In a large bowl, toss the chicken with cornstarch, salt, pepper, garlic powder, lemon pepper, red pepper flakes, and oregano.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until crispy and golden brown on both sides, about 7 minutes.
  4. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of red pepper flakes. Cook until the butter is browning and the garlic crisps.
  5. Spoon the chicken over a bed of white rice. Pour the garlic chili butter over the chicken and rice. Top with mango salad, sesame seeds, and a lime wedge. Enjoy!

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