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!



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


  • 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


  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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