Mango Coconut Chicken Power Bowl
Looking for a vibrant, protein‑packed meal that’s ready in 30 minutes? This Mango Coconut Chicken Power Bowl blends tropical sweetness with zesty citrus for a flavor explosion. A hearty, wholesome dish that feels like a treat but fits perfectly into your busy schedule.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and pepper to taste
- 1 cup fresh mango, diced
- 1 cup quinoa, cooked
- ¼ cup coconut milk
- 1 lime, zested and juiced
- 2 tbsp fresh cilantro, chopped
- 1 tsp toasted coconut flakes
- 1 avocado, sliced
- 1 small red onion, thinly sliced (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- Heat the olive oil in a large skillet over medium‑high heat.
- Season chicken with smoked paprika, cumin, salt, and pepper. Cook 5–6 minutes per side until golden and cooked through; remove and let rest.
- In the same skillet, add mango and sauté 2 minutes to warm and caramelize slightly.
- Stir in coconut milk, lime zest, lime juice, and a splash of water if too thick. Simmer 2‑3 minutes until sauce thickens.
- Slice the cooked chicken into strips and return to the skillet, tossing to coat in the mango‑coconut sauce.
- Serve the chicken and sauce over a bed of cooked quinoa, arranging sliced avocado, red onion, and cilantro on top.
- Sprinkle toasted coconut flakes, sesame seeds, and extra cilantro for finishing.
- Garnish with a wedge of lime for an extra burst of brightness.
- Serve immediately—hot, refreshing, and irresistibly vibrant.
Chef's Note
For a fiery kick, sprinkle a pinch of crushed red pepper flakes before serving.
Make-Ahead Tips
Cool completely and store in an airtight container in the fridge for up to 24 hours. Reheat gently on the stove or microwave.
Substitutions
Use grilled shrimp or firm tofu for a vegetarian version. Swap quinoa for cauliflower rice to reduce carbs.