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mango chicken meal prep with mango salsa, cilantro lime rice
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5 from 10 votes

Mango Chicken Meal Prep with Cilanatro Lime Rice and Mango Avocado Salsa

Zesty and full of flavour, this mango chicken is covered in a creamy sauce, topped with fresh mango avocado salsa and served with a side of cilantro lime rice.
Course Main Course
Cuisine American, Indian, Mexican
Keyword chicken, coconut milk, from scratch, gluten free, high protein, lime, lunch prep, mango, rice
Prep Time 1 hour
Cook Time 30 minutes
Servings 4 meals
Calories 883kcal
Author Rach

Ingredients

For the Chicken

  • 2 tablespoons olive oil
  • 1 14 ounce can coconut milk
  • 1 mango chopped
  • 1/4 teaspoon cayenne pepper
  • 4 chicken breasts boneless, skinless
  • salt and freshly ground black pepper to taste

For the Rice

  • 1 cup long-grain white rice 200 g
  • 2 bay leaves
  • 1 ½ cups chicken broth
  • 2 tablespoons freshly squeezed lime juice 1-2 limes
  • 1 teaspoon lime zest
  • kosher salt to taste
  • ½ cup fresh cilantro finely chopped

For the Salsa

  • 1 mango peeled and diced
  • ½ cup red pepper diced
  • 1 avocado pitted and cut into chunks
  • 1/3 cup red onion diced
  • 1/3 cup cilantro leaves coarsely chopped
  • 1 jalapeno finely diced
  • 1 tablespoon freshly squeezed lime juice
  • 1/3 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

For the Chicken & Mango Sauce

  • Add the coconut milk and mango to a blender or Nutribullet and purée until smooth and mixture into a baking dish.
  • Add chicken breasts, sprinkle cayenne pepper on top.
  • Cover tightly with plastic wrap or foil and refrigerate for an hour to overnight.
  • When ready to cook, preheat the oven to 375F.
  • Remove the chicken pieces from the marinade and place marinade aside to turn into a sauce later
  • Season chicken breasts with salt and pepper to taste and bake in a baking dish for 30 minutes or until browned
  • While the chicken is baking, add the remaining marinade to a small saucepan. Simmer for 10 minutes and season to taste with salt and pepper.

For the Cilantro Lime Rice

  • Rinse the rice in a sieve or fine colander for a few minutes with cool water
  • In a medium saucepan, add the rice, bay leaves, and chicken broth and bring to a boil over high heat.
  • After the rice reaches boiling, reduce heat to low, cover and simmer for 15-20 minutes.
  • Remove the lid, fluff the rice with a fork, cover and rest for 10 minutes.
  • Remove the bay leaves, squeeze in the lime juice, add lime zest, salt, and cilantro.
  • Stir to combine.

For the Mango Avocado Salsa

  • Combine the mango, avocado, red pepper, jalapeño, red onion, lime juice and cilantro.
  • Mix well without mashing the delicate mango and avocado.
  • Season with salt, pepper and cumin.

Nutrition

Calories: 883kcal