Mango Avocado Rice Bowls with Chipotle Chicken

Mango Avocado Rice Bowl with Chipotle Chicken

This is going to be brief; I’ve had two under the weather toddlers this week and my mind is mush. Like the bowl in “Goodnight Moon” which I may have read hundreds of times this week.

This meal is on point for weekday success. It’s easy, filling, tasty, and nourishing. It’s also filled with items that most people are onboard with making family meals less of a battle. Plus, any leftovers would make for one delicious rice salad (pre-chop the chicken and either remove the avocado or ensure it got coated in lime juice which will prevent it from browning). 

If you are vegetarian, black beans would be an excellent substitute for the chicken. I’d still quickly pan fry the beans in a tiny bit of vegetable oil and with a teaspoon of chipotle powder (or chilli powder or hot paprika … basically any dried spice with some kick). Not into rice? Quinoa, millet, and farro would all make excellent replacements.

I used black rice in this recipe because it looked cool. Using good old brown or white rice would be just as delicious.

Mango Avocado Rice Bowl with Chipotle Chicken

Serves 4


8 chicken thighs, skin-on and bone-in (use whichever piece of chicken you’re into boneless/skinless breasts will take less time)
1 tbsp vegetable oil, such as canola
2 tsp chipotle powder (or hot chilli powder)
4 cups cooked rice
1 avocado, peeled and chopped
1 small mango, peeled and chopped
1 small carrot, peeled and chopped
1/2 red bell pepper, thinly sliced
1/4 cup fresh cilantro, chopped
1 green onion, thinly sliced
2 limes, divided, 1 juiced and 1 sliced into wedges for garnish
1 tbsp olive oil
salt and pepper


Heat vegetable oil in a large skillet over medium-high heat. Season chicken with chipotle powder, salt and pepper. Place chicken skin-side down in the pan. Cook for 5-7 minutes until skin is deeply browned. Flip, cover, and reduce heat to medium. (If you’re chicken doesn’t want to flip easily it’s not ready. Wait an extra moment or two). Cook, covered, for about 7 minutes. Remove lid and check that the meat is cooked through (I usually slice a bigger piece open in the thickest part close to the bone and make sure it’s no longer red/pink). 

Place avocado, mango, carrot, red pepper, cilantro, green onion, lime juice, and olive oil in a medium bowl. Toss to coat and season with salt and pepper.

Divide rice, chicken and avocado/mango mixture between plates. Garnish with lime wedges.



Follow along in Samantha’s food adventures on her blog My Kitchen Love and on Instagram!

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