The chicken and mango rice bowl is a fresh, filling, and delicious one-dish meal characterized by an exotic dressing based on mango and spring onion that’s very easy to make. This dish consists of basmati rice cooked by absorption, grilled chicken breast, and a delicious diced mango that adds sweetness and freshness. A light dish perfect to take to work or the beach. At the end of the recipe, you will find some FAQs with storage and substitution tips.
Also try
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Seasonality: All Seasons
- Energy 452.56 (Kcal)
- Carbohydrates 37.41 (g) of which sugars 21.04 (g)
- Proteins 49.71 (g)
- Fat 12.43 (g) of which saturated 2.09 (g)of which unsaturated 1.38 (g)
- Fibers 3.39 (g)
- Sodium 488.03 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup Basmati rice
- 14 oz chicken breast
- 1 mango
- 1 fresh spring onion
- 2 tbsp extra virgin olive oil
- salt
- black pepper
Tools
- Pot
- Griddle
- Cutting board
- Bowls
Recipe Chicken and Mango Rice Bowl
Disclaimer: the “Tools” section contains affiliate links
Don’t miss the collection CHICKEN ENTREES FOR EVERY TASTE
Start preparing the chicken and mango rice bowl by cleaning and finely chopping the spring onion.
Peel the mango, slice it, and cut each slice into fairly small cubes.
Transfer everything into a bowl and season with salt, black pepper, and extra virgin olive oil.
Cook the basmati rice by absorption: boil 1 cup of salted water, add 3/4 cup of rice, and cook for 10 minutes over very low heat covered without ever opening. After 10 minutes, turn off the heat, remove the pot from the burners, and let it rest for another 10 minutes.
Heat a griddle and cook the chicken breast slices until they are well browned.
Flip them and do the same on the other side. Season the chicken with salt and black pepper.
Assemble the bowl: put the basmati rice on a plate, add the chicken breast, and finish with the mango and spring onion dressing.
Serve your chicken and mango rice bowl immediately.
Chicken and Mango Rice Bowl
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
You can find this and other recipes in the collection RECIPES WITH CHICKEN BREAST.
FAQ
Can I use another type of rice?
Try with sushi rice or alternatively with parboiled, which is generally used for rice salad.
Can I use another protein?
Of course, I also tried it with salmon, and it’s delicious!
Can you suggest a vegan alternative?
You can use tofu, seitan, or tempeh.
Can I prepare this bowl in advance?
Certainly, it’s perfect for meal prep, you can prepare everything even 2-3 days in advance and assemble the bowl the night before eating it.
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Enjoy your meal!
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