Scale

For the Chicken Marinade:

1 lb (450 g) boneless, skinless chicken breasts or thighs, diced or sliced

½ cup mango puree (fresh or frozen)

1 tbsp lime juice

1 tsp chili powder

1 tsp paprika

1 clove garlic, minced

½ tsp salt

¼ tsp black pepper

For the Coconut Rice:

1 cup jasmine rice

1 cup coconut milk

¾ cup water

½ tsp salt

For the Bowls / Toppings:

1 cup diced mango

1 red bell pepper, sliced

1 cup shredded cabbage or lettuce

2 green onions, sliced

Fresh cilantro, chopped

Lime wedges, for serving

Cook Coconut Rice:
In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and cover. Simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.
Marinate Chicken:
In a bowl, combine chicken with mango puree, lime juice, chili powder, paprika, garlic, salt, and pepper. Let sit 10 minutes (or up to 30 for more flavor).
Cook Chicken:
Heat a skillet over medium-high heat. Cook marinated chicken 6–8 minutes, stirring occasionally, until cooked through and lightly caramelized.
Assemble Bowls:
Divide coconut rice among bowls. Top with cooked chicken, fresh mango, bell pepper, cabbage, and green onions.
Garnish & Serve:
Sprinkle with cilantro and serve with lime wedges. Optional: drizzle with extra chili-lime sauce or a touch of yogurt for creaminess.

Substitute shrimp or tofu for a different protein.

Use frozen mango if fresh isn’t available; thaw before using.

Add avocado slices or sliced radishes for extra texture and color.

For meal prep, store rice and chicken separately; assemble bowls just before eating.