Escape to the Tropics: Spiced Mango Chicken & Coconut Rice Bowl with Wild Honey Magic
Okay, my wonderful foodie friends, are you ready for a recipe that’s an absolute explosion of vibrant, sunny flavors and feels like a mini-vacation in a bowl? After the simple comfort of our last recipe, I was craving something bright, bold, and a little bit exotic, and this dish delivers on all fronts!
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The Spiced Mango Marinade: A powerhouse of flavor! Sweet mango, honey, savory soy sauce, warm spices like cumin and paprika, zesty lime, and aromatics create a marinade that makes the chicken unbelievably tender and tasty. Luxurious Coconut Rice: Cooking jasmine rice in coconut milk creates a subtly sweet, creamy, and fragrant base that perfectly complements the spiced chicken. Fresh & Crunchy Toppings: Thinly sliced bell pepper, cucumber, and red onion add a necessary fresh, crisp contrast to the rich rice and chicken. A Complete, Balanced Meal: You’ve got protein, healthy carbs, fats, and a rainbow of veggies all in one satisfying bowl. Looks & Tastes Gourmet: This is a dish that’s guaranteed to impress, but it’s surprisingly straightforward to make at home.
A "Wow Factor" Weeknight Dinner! Impressing Dinner Guests with a Flavorful and Exotic Dish. A Delicious Way to Use Ripe, Juicy Mangoes. A Healthy-ish Meal That Doesn't Skimp on Flavor or Satisfaction. Elevating Your Lunch or Dinner Routine!
Marinate the Chicken & Mango: Whisk up that incredible marinade and let the chicken and mango soak up all that goodness. Cook the Coconut Rice: Get that creamy, fragrant rice simmering while the chicken marinates. Cook the Chicken & Mango: Pan-sear the chicken until golden, then add the mango at the end to caramelize. Slice & Prep Toppings: Get your fresh veggies and garnishes ready. Assemble Your Beautiful Bowls: Layer that coconut rice, sliced chicken, mango, fresh veggies, and garnishes! Serve & Prepare for Compliments!
Spiced Mango Chicken & Coconut Rice Bowl
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For the Chicken & Marinade:
2 boneless, skinless chicken breasts (about 1 lb total) 1 large ripe mango, peeled and diced 2 tablespoons olive oil 1 tablespoon honey (using wild honey but you can use any type of sweetener) 1 tablespoon soy sauce (or tamari for gluten-free) 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground coriander 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cloves garlic, minced Juice of 1 lime
For the Coconut Rice:
1 cup jasmine rice 1 cup canned coconut milk (full-fat recommended for creaminess) 1 cup water 1/2 teaspoon salt
For Assembling the Bowl:
1/2 cup red bell pepper, thinly sliced 1/2 cup cucumber, thinly sliced 1/4 cup red onion, thinly sliced 1/4 cup fresh cilantro, chopped 1/4 cup roasted cashews or peanuts (optional) Extra lime wedges, for serving
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Instructions
Marinate the Chicken: In a medium bowl, whisk together the olive oil, honey, soy sauce, cumin, smoked paprika, coriander, chili powder, salt, pepper, minced garlic, and fresh lime juice to create the marinade. Add the chicken breasts and the diced mango to the bowl. Toss well to ensure everything is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for even more flavor.
Cook the Coconut Rice: While the chicken marinates, rinse the jasmine rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and makes the rice fluffy. In a medium saucepan, combine the rinsed rice, canned coconut milk, water, and 1/2 teaspoon of salt. Stir once. Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time. After 15 minutes, remove the pot from the heat and let it sit, still covered, for another 10 minutes. This allows the rice to steam and absorb the remaining moisture. After resting, fluff the rice with a fork.
Cook the Chicken and Mango: Heat a large skillet over medium-high heat. Remove the chicken breasts from the marinade, letting any excess marinade drip off. Reserve the marinade and the mango pieces in the bowl. Place the chicken breasts in the hot skillet. Cook for about 5-6 minutes per side, or until golden brown, slightly charred, and cooked through (internal temperature should reach 165°F or 74°C). During the last 2 minutes of cooking, add the reserved diced mango from the marinade to the skillet, allowing the pieces to heat through and caramelize slightly alongside the chicken. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing it into strips.
Assemble the Bowls: Divide the warm coconut rice evenly among 2-3 bowls. Top the rice with the sliced spiced chicken and the warm, caramelized mango pieces. Artfully arrange the fresh toppings – thinly sliced red bell pepper, cucumber, and red onion – around the chicken and mango. Sprinkle generously with chopped fresh cilantro and roasted cashews or peanuts, if using. Serve immediately with extra lime wedges on the side for squeezing over the top.
Medium Bowl (for marinating) Medium Saucepan with Lid (for rice) Large Skillet (cast iron or nonstick) Tongs & Spatula Cutting Board & Sharp Knife Measuring Cups & Spoons
Ripe Mango is Key: Use a mango that is ripe and sweet but still firm enough to hold its shape when diced and cooked. Don't Skip Rinsing the Rice: This is crucial for fluffy, non-sticky coconut rice. Don't Overcook the Chicken: Keep an eye on the chicken to ensure it stays juicy and tender. Resting it before slicing is also important for retaining its juices. Meal Prep Pro-Tip: You can cook the chicken, mango, and coconut rice ahead of time. Store them in separate containers in the fridge. Chop the fresh veggies and store them separately as well. Assemble your bowls just before eating for the best texture. Chicken Thighs Work Great: If you prefer, boneless, skinless chicken thighs can be used for even juicier meat. Adjust cooking time as needed. Spice Level: The chili powder adds a gentle warmth. For a spicier kick, add a dash of sriracha or a pinch of red pepper flakes to the marinade.
Add Some Greens: Serve over a bed of baby spinach or arugula for extra nutrients. A Dollop of Yogurt: Plain Greek yogurt or a coconut-based yogurt can add a nice creamy, cooling element. Avocado Slices: Creamy avocado is a delicious addition. Pineapple Variation: Swap out the mango for fresh pineapple chunks for a different tropical twist!
Calories: 1227 kcal (A very substantial 61% of a 2000-calorie daily intake! This is a hearty, all-in-one meal.) Protein: 60g (An incredible 122% of your daily needs! A true protein powerhouse.) Total Fat: 50g (77% DV – from coconut milk, oils, nuts, and chicken) Saturated Fat: 28g (A high 181% DV – primarily from the full-fat coconut milk.)
Total Carbohydrate: 115g (38% DV – from rice, mango, and sauces) Sugars: 31g (35% DV – from mango, honey, and sauces)
Cholesterol: 145mg (48% DV – from the chicken) Sodium: 1974mg (A high 86% DV – from soy sauce and added salt. Using low-sodium soy sauce is highly recommended to manage this.) Alcohol: 15g (This value seems unusually high for this recipe and is likely an anomaly or error in the nutritional analysis provided. The ingredients listed do not contain significant alcohol.)
Vitamin C: 100mg (An amazing 122% DV! Mango, lime, and bell peppers deliver big time!) Manganese: 2mg (An excellent 126% DV!) Vitamin B3 (Niacin): 27mg (139% DV) Selenium: 95µg (137% DV – Chicken is a great source!) Vitamin B6: 2mg (113% DV) Phosphorus: 771mg (77% DV) Vitamin A: 3176IU (64% DV – from mango and peppers!) Potassium: 1714mg (49% DV) Vitamin B5 (Pantothenic Acid): 4mg (49% DV) Copper: 0.82mg (41% DV) Magnesium: 163mg (41% DV) Vitamin E: 4mg (32% DV) Fiber: 8g (32% DV – great contribution from veggies, fruit, and rice!) Iron: 5mg (31% DV) Folate: 111µg (28% DV) Vitamin K: 25µg (25% DV) Zinc: 3mg (25% DV) Vitamin B2 (Riboflavin): 0.41mg (24% DV) Vitamin B1 (Thiamin): 0.34mg (23% DV) Calcium: 113mg (11% DV) Vitamin B12: 0.45µg (8% DV) Vitamin D: 0.23µg (2% DV)
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