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Tropical Twist Chicken Bowls with Mango Salsa and Coconut Rice - Featured Image

Tropical Twist Chicken Bowls with Mango Salsa and Coconut Rice

Learn how to make delicious Chicken Bowls with Mango Salsa and Coconut Rice. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients — fresh, ripe mangoes and fragrant jasmine rice make all the difference. I always choose organic chicken breasts when I can, and I like to pick limes that feel heavy for their size to get the best juice. The coconut milk should be full-fat for that rich, creamy rice texture that reminds me of tropical flavors from my childhood. If fresh mango isn’t in season, frozen mango chunks work surprisingly well too.

  • 2 large chicken breasts, boneless and skinless
  • 1 ripe mango, peeled and diced
  • 1 cup jasmine rice
  • 1 cup canned full-fat coconut milk
  • 1/2 cup water
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Optional: 1 small jalapeño, seeded and minced (for a little heat)

Instructions

  1. Start by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and helps the rice cook fluffy.
  2. In a medium pot, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for another 10 minutes to absorb all the coconut flavor.
  3. While the rice is cooking, prepare the mango salsa. In a bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, and jalapeño if using. Gently toss and set aside so the flavors meld.
  4. Pat the chicken breasts dry and season both sides with cumin, smoked paprika, salt, and pepper.
  5. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Let the chicken rest for a few minutes before slicing into strips.
  6. To assemble your bowls, start with a generous scoop of coconut rice, layer with sliced chicken, and top with a good helping of mango salsa.
  7. Serve immediately, and watch your family dig in with big smiles.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Chicken Bowls with Mango Salsa and Coconut Rice, recipe, cooking, food