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Mango Avocado Salsa Chicken Bowls Easy and Flavorful

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- 2 boneless, skinless chicken breasts - 1 ripe mango, diced into small cubes - 2 ripe avocados, diced - 1 small red onion, finely chopped - 1 jalapeño pepper, deseeded and minced - 1 teaspoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste - Cooked brown rice or quinoa - Fresh cilantro leaves for garnish Gathering fresh and vibrant ingredients is key. I always choose ripe mangoes and avocados for the best flavor. The red onion adds a nice crunch, while jalapeño gives it a kick. You can adjust the heat level by adding more or less jalapeño. For seasoning, olive oil keeps the chicken moist. The ground cumin and smoked paprika add depth and warmth. I use sea salt and fresh black pepper to enhance all the flavors. When serving, I love placing the chicken on a bed of brown rice or quinoa. The grains soak up the flavors well. Finally, I finish the bowls with fresh cilantro for a burst of color and taste. These ingredients come together to create a bright and tasty meal. First, preheat your grill or skillet over medium heat. This helps cook the chicken evenly. Next, take a small mixing bowl. Add 1 teaspoon of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, sea salt, and black pepper. Stir this mix well. Rub it all over both chicken breasts. Make sure they are coated nicely. Place the seasoned chicken on the grill or skillet. Cook for about 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F (75°C). This means it is safe to eat. The juices should run clear when cut. After cooking, let the chicken rest for a few minutes. This helps keep it juicy. While the chicken rests, let’s make the salsa. In a medium bowl, combine 1 ripe mango (diced), 2 ripe avocados (diced), 1 small red onion (finely chopped), and 1 minced jalapeño pepper. Also, add 2 tablespoons of fresh lime juice. Mix gently. Be careful not to mash the avocados. If you like, you can add more salt to taste. After the chicken has rested, slice it into strips. For each bowl, start with a base of cooked brown rice or quinoa. Layer the sliced chicken on top. Add generous spoonfuls of the mango avocado salsa over the chicken. Finally, sprinkle freshly chopped cilantro on each bowl. This adds color and flavor. To ensure juicy chicken, start with a good marinade. Use olive oil, cumin, smoked paprika, salt, and pepper. Let the chicken rest after cooking. This keeps it moist. You can also grill or skillet-cook the chicken. If you prefer, you can bake it at 375°F for 20-25 minutes. A broiler works too. Cook until the chicken hits 165°F. When choosing mangoes, look for softness. They should feel slightly squishy when ripe. For avocados, the same rule applies. A ripe avocado should yield to gentle pressure. If you like spice, add minced jalapeño. For less heat, remove the seeds. This helps control the salsa's kick. Garnish your bowls with fresh cilantro. It adds a pop of color and flavor. Serve lime wedges on the side for an extra zesty touch. You can also add sliced radishes for crunch. These small details make your dish look great and taste even better. {{image_4}} You can easily adapt this recipe to fit your diet. For those on a Paleo or Keto diet, skip the rice or quinoa. Instead, use cauliflower rice as a low-carb base. This way, you enjoy the same great flavors without the extra carbs. If you prefer a vegan option, swap the chicken for a plant-based protein. Grilled tofu or chickpeas work well and soak up the salsa's flavors. Get creative with the salsa! You can add fruits like pineapple or peaches for a sweet twist. Just chop them small like the mango. Fresh herbs can also change the flavor. Try adding mint or basil for a new taste. These small changes can take your dish to the next level. The way you serve these bowls can also change things up. Instead of using bowls, try wrapping the chicken and salsa in tortillas. This makes it easy to eat on the go. You can also make a salad-style dish. Use greens like spinach or arugula as a base. Then, add the chicken and salsa on top. This gives you a fresh and crunchy meal. To keep your Mango Avocado Salsa Chicken Bowls fresh, store leftovers in the fridge. Use airtight containers for best results. Glass containers work well because they don’t hold odors. Make sure to cool the food to room temperature before sealing. This helps prevent moisture buildup. You can freeze the chicken and salsa separately. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. For salsa, use a container that seals well. This keeps the flavors intact. When you're ready to eat, thaw the chicken in the fridge overnight. For salsa, thaw it at room temperature for a couple of hours. In the fridge, cooked chicken lasts about three to four days. The salsa stays fresh for about two days. Always check for signs of spoilage. Look for changes in color or smell. If it looks different or smells off, it's best to throw it away. To check if chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). This means it is safe to eat. If you don’t have a thermometer, look for clear juices. If the juices run clear, the chicken is done. Make sure there is no pink meat left inside. Yes, you can make the salsa ahead. It stays fresh for up to two days in the fridge. Store it in an airtight container. To keep the avocado from browning, add lime juice to the mix. This helps keep it bright and green. You can also cover the surface with plastic wrap. Press the wrap directly on the salsa to limit air exposure. If you want to change the base, try other grains. You can use white rice, farro, or barley. These are easy to find and tasty. If you need low-carb options, use cauliflower rice. It’s light and will soak up all the flavors. You can also use zucchini noodles for a fun twist. This blog post covered a delicious recipe for Mango Avocado Salsa Chicken Bowls. We explored each step, from selecting fresh ingredients to cooking juicy chicken. You learned how to assemble the bowls with vibrant flavors and appealing garnishes. Remember, you can customize this dish to fit your diet or taste preferences. Enjoy exploring variations and sharing your creations. Cooking should be fun, so let your creativity shine! Now, gather your ingredients and get cooking!
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Craving a vibrant, delicious meal that’s easy to make? Look no further! My Mango Avocado Salsa Chicken Bowls are perfect for busy weeknights. With juicy chicken, fresh mango, and creamy avocado, this dish bursts with flavor. Follow my simple steps to create a colorful bowl that satisfies both your taste buds and your health goals. Let’s dive into this tasty journey together!

Ingredients

Main Ingredients for Mango Avocado Salsa Chicken Bowls

– 2 boneless, skinless chicken breasts

– 1 ripe mango, diced into small cubes

– 2 ripe avocados, diced

– 1 small red onion, finely chopped

– 1 jalapeño pepper, deseeded and minced

Seasoning and Cooking Essentials

– 1 teaspoon olive oil

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

– Sea salt and freshly ground black pepper, to taste

Serving Suggestions

– Cooked brown rice or quinoa

– Fresh cilantro leaves for garnish

Gathering fresh and vibrant ingredients is key. I always choose ripe mangoes and avocados for the best flavor. The red onion adds a nice crunch, while jalapeño gives it a kick. You can adjust the heat level by adding more or less jalapeño.

For seasoning, olive oil keeps the chicken moist. The ground cumin and smoked paprika add depth and warmth. I use sea salt and fresh black pepper to enhance all the flavors.

When serving, I love placing the chicken on a bed of brown rice or quinoa. The grains soak up the flavors well. Finally, I finish the bowls with fresh cilantro for a burst of color and taste. These ingredients come together to create a bright and tasty meal.

Step-by-Step Instructions

Preparing the Chicken

First, preheat your grill or skillet over medium heat. This helps cook the chicken evenly. Next, take a small mixing bowl. Add 1 teaspoon of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, sea salt, and black pepper. Stir this mix well. Rub it all over both chicken breasts. Make sure they are coated nicely.

Cooking the Chicken

Place the seasoned chicken on the grill or skillet. Cook for about 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F (75°C). This means it is safe to eat. The juices should run clear when cut. After cooking, let the chicken rest for a few minutes. This helps keep it juicy.

Making the Mango Avocado Salsa

While the chicken rests, let’s make the salsa. In a medium bowl, combine 1 ripe mango (diced), 2 ripe avocados (diced), 1 small red onion (finely chopped), and 1 minced jalapeño pepper. Also, add 2 tablespoons of fresh lime juice. Mix gently. Be careful not to mash the avocados. If you like, you can add more salt to taste.

Assembling the Chicken Bowls

After the chicken has rested, slice it into strips. For each bowl, start with a base of cooked brown rice or quinoa. Layer the sliced chicken on top. Add generous spoonfuls of the mango avocado salsa over the chicken. Finally, sprinkle freshly chopped cilantro on each bowl. This adds color and flavor.

Tips & Tricks

Cooking Tips for Perfect Chicken

To ensure juicy chicken, start with a good marinade. Use olive oil, cumin, smoked paprika, salt, and pepper. Let the chicken rest after cooking. This keeps it moist. You can also grill or skillet-cook the chicken. If you prefer, you can bake it at 375°F for 20-25 minutes. A broiler works too. Cook until the chicken hits 165°F.

Salsa Tips

When choosing mangoes, look for softness. They should feel slightly squishy when ripe. For avocados, the same rule applies. A ripe avocado should yield to gentle pressure. If you like spice, add minced jalapeño. For less heat, remove the seeds. This helps control the salsa’s kick.

Presentation Ideas

Garnish your bowls with fresh cilantro. It adds a pop of color and flavor. Serve lime wedges on the side for an extra zesty touch. You can also add sliced radishes for crunch. These small details make your dish look great and taste even better.

Variations

Dietary Modifications

You can easily adapt this recipe to fit your diet. For those on a Paleo or Keto diet, skip the rice or quinoa. Instead, use cauliflower rice as a low-carb base. This way, you enjoy the same great flavors without the extra carbs. If you prefer a vegan option, swap the chicken for a plant-based protein. Grilled tofu or chickpeas work well and soak up the salsa’s flavors.

Flavor Variations

Get creative with the salsa! You can add fruits like pineapple or peaches for a sweet twist. Just chop them small like the mango. Fresh herbs can also change the flavor. Try adding mint or basil for a new taste. These small changes can take your dish to the next level.

Serving Style Variations

The way you serve these bowls can also change things up. Instead of using bowls, try wrapping the chicken and salsa in tortillas. This makes it easy to eat on the go. You can also make a salad-style dish. Use greens like spinach or arugula as a base. Then, add the chicken and salsa on top. This gives you a fresh and crunchy meal.

Storage Info

Storing Leftovers

To keep your Mango Avocado Salsa Chicken Bowls fresh, store leftovers in the fridge. Use airtight containers for best results. Glass containers work well because they don’t hold odors. Make sure to cool the food to room temperature before sealing. This helps prevent moisture buildup.

Freezing Instructions

You can freeze the chicken and salsa separately. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. For salsa, use a container that seals well. This keeps the flavors intact. When you’re ready to eat, thaw the chicken in the fridge overnight. For salsa, thaw it at room temperature for a couple of hours.

Shelf Life

In the fridge, cooked chicken lasts about three to four days. The salsa stays fresh for about two days. Always check for signs of spoilage. Look for changes in color or smell. If it looks different or smells off, it’s best to throw it away.

FAQs

How do I know when chicken is cooked?

To check if chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). This means it is safe to eat. If you don’t have a thermometer, look for clear juices. If the juices run clear, the chicken is done. Make sure there is no pink meat left inside.

Can I make the salsa ahead of time?

Yes, you can make the salsa ahead. It stays fresh for up to two days in the fridge. Store it in an airtight container. To keep the avocado from browning, add lime juice to the mix. This helps keep it bright and green. You can also cover the surface with plastic wrap. Press the wrap directly on the salsa to limit air exposure.

What can I substitute for brown rice or quinoa?

If you want to change the base, try other grains. You can use white rice, farro, or barley. These are easy to find and tasty. If you need low-carb options, use cauliflower rice. It’s light and will soak up all the flavors. You can also use zucchini noodles for a fun twist.

This blog post covered a delicious recipe for Mango Avocado Salsa Chicken Bowls. We explored each step, from selecting fresh ingredients to cooking juicy chicken. You learned how to assemble the bowls with vibrant flavors and appealing garnishes. Remember, you can customize this dish to fit your diet or taste preferences. Enjoy exploring variations and sharing your creations. Cooking should be fun, so let your creativity shine! Now, gather your ingredients and get cooking!

- 2 boneless, skinless chicken breasts - 1 ripe mango, diced into small cubes - 2 ripe avocados, diced - 1 small red onion, finely chopped - 1 jalapeño pepper, deseeded and minced - 1 teaspoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste - Cooked brown rice or quinoa - Fresh cilantro leaves for garnish Gathering fresh and vibrant ingredients is key. I always choose ripe mangoes and avocados for the best flavor. The red onion adds a nice crunch, while jalapeño gives it a kick. You can adjust the heat level by adding more or less jalapeño. For seasoning, olive oil keeps the chicken moist. The ground cumin and smoked paprika add depth and warmth. I use sea salt and fresh black pepper to enhance all the flavors. When serving, I love placing the chicken on a bed of brown rice or quinoa. The grains soak up the flavors well. Finally, I finish the bowls with fresh cilantro for a burst of color and taste. These ingredients come together to create a bright and tasty meal. First, preheat your grill or skillet over medium heat. This helps cook the chicken evenly. Next, take a small mixing bowl. Add 1 teaspoon of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, sea salt, and black pepper. Stir this mix well. Rub it all over both chicken breasts. Make sure they are coated nicely. Place the seasoned chicken on the grill or skillet. Cook for about 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F (75°C). This means it is safe to eat. The juices should run clear when cut. After cooking, let the chicken rest for a few minutes. This helps keep it juicy. While the chicken rests, let’s make the salsa. In a medium bowl, combine 1 ripe mango (diced), 2 ripe avocados (diced), 1 small red onion (finely chopped), and 1 minced jalapeño pepper. Also, add 2 tablespoons of fresh lime juice. Mix gently. Be careful not to mash the avocados. If you like, you can add more salt to taste. After the chicken has rested, slice it into strips. For each bowl, start with a base of cooked brown rice or quinoa. Layer the sliced chicken on top. Add generous spoonfuls of the mango avocado salsa over the chicken. Finally, sprinkle freshly chopped cilantro on each bowl. This adds color and flavor. To ensure juicy chicken, start with a good marinade. Use olive oil, cumin, smoked paprika, salt, and pepper. Let the chicken rest after cooking. This keeps it moist. You can also grill or skillet-cook the chicken. If you prefer, you can bake it at 375°F for 20-25 minutes. A broiler works too. Cook until the chicken hits 165°F. When choosing mangoes, look for softness. They should feel slightly squishy when ripe. For avocados, the same rule applies. A ripe avocado should yield to gentle pressure. If you like spice, add minced jalapeño. For less heat, remove the seeds. This helps control the salsa's kick. Garnish your bowls with fresh cilantro. It adds a pop of color and flavor. Serve lime wedges on the side for an extra zesty touch. You can also add sliced radishes for crunch. These small details make your dish look great and taste even better. {{image_4}} You can easily adapt this recipe to fit your diet. For those on a Paleo or Keto diet, skip the rice or quinoa. Instead, use cauliflower rice as a low-carb base. This way, you enjoy the same great flavors without the extra carbs. If you prefer a vegan option, swap the chicken for a plant-based protein. Grilled tofu or chickpeas work well and soak up the salsa's flavors. Get creative with the salsa! You can add fruits like pineapple or peaches for a sweet twist. Just chop them small like the mango. Fresh herbs can also change the flavor. Try adding mint or basil for a new taste. These small changes can take your dish to the next level. The way you serve these bowls can also change things up. Instead of using bowls, try wrapping the chicken and salsa in tortillas. This makes it easy to eat on the go. You can also make a salad-style dish. Use greens like spinach or arugula as a base. Then, add the chicken and salsa on top. This gives you a fresh and crunchy meal. To keep your Mango Avocado Salsa Chicken Bowls fresh, store leftovers in the fridge. Use airtight containers for best results. Glass containers work well because they don’t hold odors. Make sure to cool the food to room temperature before sealing. This helps prevent moisture buildup. You can freeze the chicken and salsa separately. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. For salsa, use a container that seals well. This keeps the flavors intact. When you're ready to eat, thaw the chicken in the fridge overnight. For salsa, thaw it at room temperature for a couple of hours. In the fridge, cooked chicken lasts about three to four days. The salsa stays fresh for about two days. Always check for signs of spoilage. Look for changes in color or smell. If it looks different or smells off, it's best to throw it away. To check if chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). This means it is safe to eat. If you don’t have a thermometer, look for clear juices. If the juices run clear, the chicken is done. Make sure there is no pink meat left inside. Yes, you can make the salsa ahead. It stays fresh for up to two days in the fridge. Store it in an airtight container. To keep the avocado from browning, add lime juice to the mix. This helps keep it bright and green. You can also cover the surface with plastic wrap. Press the wrap directly on the salsa to limit air exposure. If you want to change the base, try other grains. You can use white rice, farro, or barley. These are easy to find and tasty. If you need low-carb options, use cauliflower rice. It’s light and will soak up all the flavors. You can also use zucchini noodles for a fun twist. This blog post covered a delicious recipe for Mango Avocado Salsa Chicken Bowls. We explored each step, from selecting fresh ingredients to cooking juicy chicken. You learned how to assemble the bowls with vibrant flavors and appealing garnishes. Remember, you can customize this dish to fit your diet or taste preferences. Enjoy exploring variations and sharing your creations. Cooking should be fun, so let your creativity shine! Now, gather your ingredients and get cooking!

Mango Avocado Salsa Chicken Bowls

Discover the vibrant flavors of Mango Avocado Salsa Chicken Bowls that are perfect for a quick and healthy meal! This recipe combines grilled chicken with a refreshing mango avocado salsa, served over a base of brown rice or quinoa. It's not just a feast for the eyes but also a delicious way to enjoy wholesome ingredients. Click through to explore this simple and flavorful recipe that you'll love making for any occasion!
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Ingredients
  

2 boneless, skinless chicken breasts

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper, to taste

1 ripe mango, diced into small cubes

2 ripe avocados, diced

1 small red onion, finely chopped

1 jalapeño pepper, deseeded and minced (adjust for heat preference)

2 tablespoons fresh lime juice

Fresh cilantro leaves, chopped (for garnish)

Cooked brown rice or quinoa (for serving)

Instructions
 

Begin by preheating your grill or skillet over medium heat to ensure an even cooking temperature.

    In a small mixing bowl, combine the olive oil, ground cumin, smoked paprika, sea salt, and freshly ground black pepper. Stir the mixture to combine thoroughly. Rub this flavorful blend evenly over both chicken breasts, ensuring they are well-coated.

      Place the seasoned chicken on the grill or skillet, cooking for approximately 6-7 minutes per side. The chicken is done when the internal temperature reaches 165°F (75°C) and the juices run clear. Once cooked, remove the chicken from the heat and allow it to rest for a few minutes to retain its juices.

        While the chicken is resting, prepare the refreshing mango avocado salsa. In a medium bowl, combine the diced mango, diced avocados, finely chopped red onion, minced jalapeño, and fresh lime juice. Gently mix the ingredients together, taking care not to mash the avocados, and season with additional salt if desired.

          After the chicken has rested, slice it into strips to facilitate serving.

            To assemble your vibrant chicken bowls, start with a base of cooked brown rice or quinoa in each bowl. Layer the sliced chicken on top, followed by generous spoonfuls of the mango avocado salsa.

              For a final touch of flavor and color, garnish each bowl with a sprinkle of freshly chopped cilantro before serving.

                - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the bowls with lime wedges on the side for an extra zesty kick and add a colorful array of toppings, like additional cilantro or sliced radishes, for an inviting visual appeal.

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