Mango Avocado Chicken Bowls (Print version)

Juicy grilled chicken with mango avocado salsa, black beans, and brown rice for a wholesome bowl.

# What You'll Need:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ For the Brown Rice

10 - 1 cup uncooked brown rice
11 - 2 cups water
12 - 1/2 teaspoon salt

→ For the Black Beans

13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 1/2 teaspoon cumin
15 - 1/2 teaspoon chili powder
16 - 1/4 teaspoon salt

→ For the Mango Avocado Salsa

17 - 1 large ripe mango, diced
18 - 1 ripe avocado, diced
19 - 1/2 small red onion, finely chopped
20 - 1 small jalapeño, seeded and finely chopped
21 - 1/4 cup fresh cilantro, chopped
22 - Juice of 1 lime
23 - 1/4 teaspoon salt

→ For Serving

24 - Lime wedges
25 - Additional fresh cilantro, chopped

# How-To Steps:

01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover with a lid, and simmer for 35-40 minutes until rice is tender and water is completely absorbed. Fluff with a fork and keep warm.
02 - In a bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly on both sides. Allow to marinate for at least 15 minutes at room temperature.
03 - Preheat grill or grill pan over medium-high heat. Grill marinated chicken for 5-7 minutes per side until golden brown and cooked through, with clear juices running when pierced. Let rest for 5 minutes, then slice into bite-sized pieces.
04 - In a small saucepan over medium heat, combine drained black beans, cumin, chili powder, and salt. Stir occasionally and heat through for approximately 5 minutes until warmed and flavors are blended.
05 - In a mixing bowl, gently combine diced mango, diced avocado, finely chopped red onion, minced jalapeño, fresh cilantro, lime juice, and salt. Fold together carefully to preserve texture and avoid breaking the avocado.
06 - Divide cooked brown rice evenly among 4 bowls. Top each bowl with sliced grilled chicken, warmed black beans, and a generous portion of mango avocado salsa. Garnish with lime wedges and additional fresh cilantro.

# Tips from the pros:

01 -
  • It comes together faster than you'd think: you can have this on the table in under an hour, which makes weeknight dinners feel less like a chore.
  • The mango salsa is addictive: that balance of sweet, spicy, and fresh tastes like summer in every bite and somehow works with everything on the plate.
  • It's endlessly adaptable: swap proteins, add more heat, throw in extra vegetables—the bowl format makes it yours to customize.
02 -
  • Let the chicken rest after grilling: five minutes might feel like nothing, but it allows the juices to redistribute so every bite stays moist instead of drying out when you slice it.
  • Don't assemble the avocado salsa too far ahead: the avocado will brown and the mango will weep liquid if it sits for more than 15 minutes, so make it just before you serve unless you're ready to eat immediately.
  • The brown rice truly needs the full cooking time: rushing it leaves you with crunchy grains instead of that creamy, tender texture that makes this bowl feel complete.
03 -
  • If your grill pan isn't hot enough, the chicken will steam instead of sear—wait until it's genuinely hot and you'll get better texture and flavor.
  • Dice your mango and avocado into roughly the same size pieces so each spoonful has balanced proportions of everything.
  • Keep extra lime wedges nearby because inevitably someone will want more acid to brighten their bowl, and you'll want it too.
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