Mango Habanero Chicken Bowl
A grain and vegetable bowl topped with habanero-glazed chicken, fresh mango, and lime. Served warm with choice of base grain and roasted or raw vegetables.
Ingredients
Method
Cut chicken breast into bite-sized pieces. Pat dry and place in a mixing bowl.
Add lime juice and 1 tbsp olive oil to chicken; toss to coat. Let sit 5 minutes while preparing vegetables.
Dice mango, slice bell pepper and cucumber, thinly slice red onion, and chop cilantro. Cook grain if not already prepared.
Heat remaining 1 tbsp oil in a skillet over medium-high heat. Add chicken pieces in a single layer.
Cook 8–10 minutes, stirring occasionally, until chicken is golden and cooked through (165°F internal temp).
Reduce heat to medium. Add mango habanero glaze and stir to coat all pieces evenly. Cook 2 minutes until sticky and caramelized.
Divide cooked grain between two bowls. Arrange bell pepper, cucumber, and red onion around the grain.
Top each bowl with glazed chicken and fresh diced mango. Sprinkle cilantro and sesame seeds over the top.
Serve warm with lime wedges on the side for squeezing at the table.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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