Mango Chicken Bowls
These Mango Chicken Bowls are a vibrant combination of tender grilled chicken, crispy shredded sweet potato, garlic black beans, crunchy kale, and juicy pineapple mango salsa drizzled with a spicy-sweet pineapple mango dressing.
Servings: 5
Ingredients
Mango Chicken Bowl
- 1½ lb chicken breast
- 2 c cooked brown rice (⅔ cup uncooked)
- 1½ c cooked quinoa (½ cup uncooked)
- 5 c shredded sweet potatoes
- 1 bunch kale, thinly sliced
- 2 Tbsp avocado oil, divided
- 1 15.25 oz can black beans, drained and rinsed
- ½ tsp cumin
- ½ tsp granulated garlic
- 1 tsp salt, divided
- 1 tsp black pepper, divided
Pineapple Mango Salsa
- 2 c mango, peeled and cubed
- 1½ c pineapple, cubed
- ½ red onion, diced
- ¼ c fresh cilantro, chopped
- 1 lime, juiced
Spicy Pineapple Mango Dressing
- 1 c mango, cubed
- 1 c pineapple, cubed
- 2 Tbsp rice vinegar
- 2 Tbsp water
- 1-2 tsp sambal oelek
- ½ lime, juiced
- salt and pepper, to taste
Instructions
Pineapple Mango Salsa
- Peel and chop the mango. Chop the pineapple. Dice the red onion. Mince the cilantro. Combine the mango, pineapple, red onion, and cilantro in a bowl. Juice the lime over the salsa. Mix well to incorporate. Cover and refrigerate until ready to use.
Spicy Pineapple Mango Dressing
- Combine the mango, pineapple, vinegar, water, sambal oelek, and lime juice in a blender. Blend for 30 seconds to 1 minute until smooth. Season with salt and pepper, to taste. Set aside until ready to use.
Mango Chicken Bowl
- Pressure Cooker Rice/Quinoa: Prepare the brown rice-quinoa mixture. Combine ⅔ cups brown rice and ½ cup quinoa in a fine mesh sieve and rinse. Transfer the rinsed rice mix to the pressure cooker and and 1¼c water. Pressure cook on high for 22 minutes. Let the pressure cooker vent naturally for 5 minutes, then release vent valve to vent completely. Fluff with a fork. Cover to keep warm and set aside. It should make about 3½ cups of cooked rice-quinoa mixture. Pre-cooked Rice/Quinoa: If you have leftover or pre-cooked brown rice and quinoa, simply combine 2 cups of brown rice and 1½ cups quinoa. Set aside.
- Season the chicken with ½ teaspoon of salt and ¼ teaspoon of pepper. Heat 1 tablespoon of avocado oil in a large frying pan over medium-high heat. Once the oil is hot, add the chicken. Cook on one side 4 to 5 minutes, until golden brown. Flip the chicken and cook another 4 to 5 minutes, until golden brown. Transfer the chicken to a plate and tent with foil to keep warm. Wipe out the pan with a paper towel.
- Shred the sweet potatoes with a grater. Combine shredded potatoes, 2 teaspoons of avocado oil, and ¼ teaspoon each of salt and pepper. Toss well. Wipe out the frying pan you used to cook the chicken and add the potatoes. Saute 4 to 5 minutes over medium heat, until softened and golden brown in spots. Remove from heat, cover to keep warm and set aside.
- Drain and rinse the black beans and transfer to a small bowl. Season with cumin, granulated garlic, and a pinch of salt and pepper. Mix well to coat. Set aside.
- Combine the kale, 2 teaspoons avocado oil, ⅛ teaspoon salt and ⅛ teaspoon black pepper in a large bowl. Massage the kale by using your fingers to squeeze and crush the kale leaves. Do this for 2 to 3 minutes, or until the kale just begins to wilt and shrink. Set aside.
- When you're ready to put the bowls together, thinly slice the chicken breasts. Assemble the bowls by combining the desired amount of rice-quinoa mixture, shredded sweet potatoes, kale, black beans, chicken, and pineapple-mango salsa. Top with a drizzle of spicy pineapple mango dressing.