Description
Effortless weeknight lunches combining zesty mango sauce, grilled chicken, fluffy basmati rice, and layered corn salsa. This halal-friendly, alcohol-free recipe ensures bold flavors and portion-controlled meals ready in 45 minutes.
Ingredients
â…” cup basmati rice
1 cup water
1 chopped mango
1 tablespoon olive oil
1 tablespoon lime juice (mango sauce use)
1 teaspoon honey
1 teaspoon Sriracha sauce
1 clove garlic, minced
1 teaspoon salt (mango sauce)
4 skinless, boneless chicken breasts, halved lengthwise
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) can corn, drained
½ red bell pepper, diced
¼ red onion, finely chopped
¼ cup cilantro, chopped
1 tablespoon lime juice (salsa use)
º teaspoon salt (salsa use)
Sweetened flaked coconut
1 avocado, sliced
Instructions
Preheat outdoor grill to medium-high heat and oil the grate.
Combine 1 cup water, â…” cup basmati rice in a saucepan. Bring to a boil, then reduce to medium-low, cover, and simmer 20-25 minutes.
In a blender, combine mango, olive oil, 1 tbsp lime juice, honey, Sriracha, garlic, and 1 tsp salt. Blend until smooth.
Place chicken halves in a bowl, pour half the mango sauce (about â…— cup) over them. Marinate 15 minutes.
Grill chicken 5-7 minutes per side, brushing with remaining sauce as it seasons into the rice.
In a bowl, mix black beans, corn, ½ red bell pepper, ¼ red onion, ¼ cup cilantro, 1 tbsp lime juice, and ½ tsp salt for salsa.
Assemble bowls: Divide marinated rice among four containers, top with grilled chicken pieces, salsa, and add flaked coconut and avocado just before serving.
Notes
Jasmine rice can replace basmati for a slightly floral, stickier alternative. Adjust Sriracha quantity for spiciness. Prepare 4-7 days in advance to maximize fridge storage. Add cheese or olives if desired, but store avocado separately to prevent browning.
- Prep Time: 20
- Cook Time: 35
- Category: Lunch
- Method: Grilling Stovetop Cooking
- Cuisine: International