Grilled Chicken Bowl with Mango Salsa and Coconut Lime Rice
Juicy, slightly charred chicken contrasts with fluffy, slightly sweet coconut-lime rice and a vibrant mango salsa that adds tropical sweetness and bright acidity. Textural contrasts — tender chicken, pillowy rice, crisp red onion, and creamy avocado — make each bite interesting.
For the chicken, use boneless chicken breasts or thighs depending on preference; thighs give more forgiving juiciness while breasts cook faster. Swap mango for pineapple in the salsa, or make the rice with coconut milk diluted with water for a lighter version. If you don’t have a grill, use a hot grill pan or broil the chicken for similar char.
Serve these bowls for weeknight dinners, casual weekend lunches, or summer gatherings. Add a quick green salad or tortilla chips for scooping, and make extra salsa for sandwiches the next day. Store components separately in the fridge for up to 3 days for easy meal prep bowls.
How to Make It
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1
Rinse the rice under cold water until water runs clear. Combine the rice, coconut milk, water, and 1/4 tsp salt in a medium saucepan. Bring to a simmer over medium heat, cover, reduce heat to low and cook for 12–14 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes; fluff with a fork and stir in the zest and juice of 1 lime.
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2
Make the mango salsa: peel and dice the mango, finely dice the red onion and jalapeño, and roughly chop the cilantro. Combine in a bowl with the juice of 1/2 lime and a pinch of salt. Halve and slice the avocado just before serving and fold gently into part of the salsa or reserve for topping.
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3
Prepare the chicken marinade: whisk together the olive oil, honey, minced garlic, ground cumin, chili powder, 1 tsp salt, 1/4 tsp black pepper, and the juice of the remaining 1/2 lime. Place the chicken in a shallow dish or zip-top bag, pour the marinade over, and toss to coat. Let marinate at room temperature for 10 minutes (or refrigerate up to 2 hours).
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4
Heat a grill or grill pan over medium-high heat and oil the grates lightly. Grill the chicken for 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part registers 74°C (165°F) and the exterior has good char. Transfer to a cutting board and let rest 5 minutes, then slice.
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5
Assemble bowls: divide the coconut-lime rice among four bowls, top with sliced grilled chicken, spoonfuls of mango salsa, and avocado slices. Sprinkle with sesame seeds and the remaining cilantro, and finish with a grind of black pepper and a lime wedge if desired.
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6
Store leftovers separately: keep chicken, rice, and salsa in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently; add fresh avocado and extra lime juice when serving.
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