If you’re craving something fresh, zesty, and packed with bold flavors, these Mango Chili Lime Chicken Bowls are about to be your new go-to meal! Juicy chili-lime marinated chicken is grilled to perfection and served over fluffy rice with sweet mango, crunchy veggies, and a tangy lime dressing. It’s the ultimate balance of sweet, spicy, and savory—all in one bowl!
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Why You’ll Love This Recipe
Sweet & Spicy Combo – Mango and chili are a flavor match made in heaven.
Healthy & Filling – Packed with lean protein, fiber, and fresh produce.
Meal Prep Friendly – Perfect to make ahead for lunches or dinners all week.
Gluten-Free Option – Easily adaptable with gluten-free soy sauce or tamari.
Colorful & Fresh – A beautiful, vibrant dish that’s as delicious as it looks.
Ingredients You’ll Need
For the Chili Lime Chicken:
1 ½ lbs boneless, skinless chicken thighs or breasts
2 tbsp olive oil
2 tbsp lime juice (freshly squeezed)
1 tbsp lime zest
2 tsp chili powder
1 tsp paprika
1 tsp garlic powder
½ tsp cumin
½ tsp salt
½ tsp black pepper
For the Mango Salsa:
1 ripe mango, diced
½ red bell pepper, finely diced
¼ cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt to taste
For the Bowls:
2 cups cooked jasmine or brown rice
1 cup shredded purple cabbage
1 cup cherry tomatoes, halved
1 avocado, sliced
¼ cup fresh cilantro, for garnish
1 lime, cut into wedges
Optional Toppings:
Sliced jalapeños
Chili flakes for extra heat
Drizzle of lime crema or plain Greek yogurt
Tools You’ll Need
Mixing bowls
Zester or grater
Grill pan, skillet, or outdoor grill
Tongs or spatula
Sharp knife and cutting board
Serving bowls
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lime juice, lime zest, chili powder, paprika, garlic powder, cumin, salt, and pepper.
Add the chicken and toss to coat well.
Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours for best flavor.
Step 2: Make the Mango Salsa
In a small bowl, combine diced mango, red bell pepper, red onion, cilantro, and lime juice.
Add a pinch of salt and mix well.
Refrigerate until ready to serve to let the flavors blend.
Step 3: Cook the Chicken
Heat a grill pan or skillet over medium-high heat.
Remove the chicken from the marinade and cook for 5–6 minutes per side, or until nicely charred and cooked through (internal temp should be 165°F/74°C).
Let rest for a few minutes before slicing.
Step 4: Assemble the Bowls
Divide the cooked rice between four bowls.
Top each with sliced chili lime chicken, mango salsa, cabbage, cherry tomatoes, and avocado.
Garnish with fresh cilantro and a squeeze of lime juice.
Step 5: Add Optional Toppings
Spice it up with jalapeño slices or chili flakes.
Add a creamy touch with a drizzle of lime crema or Greek yogurt.
Tips for Perfect Mango Chili Lime Chicken Bowls
Let Chicken Rest – Resting allows juices to redistribute, keeping the chicken tender.
Use Ripe Mango – A ripe mango adds natural sweetness and soft texture to balance the spice.
Customize Your Bowl – Add black beans, corn, or even tortilla strips for extra flavor and crunch.
Marinate in Advance – For deeper flavor, marinate the chicken overnight in the fridge.
Serving Suggestions
Tortilla Chips – Serve on the side for crunch or scoop bites right out of the bowl.
Mexican Street Corn – A perfect complement to the chili-lime flavors.
Cucumber Lime Agua Fresca – Refreshing and cools down the heat in the bowl.
How to Store & Reheat
Storing:
Refrigerate: Store each component (chicken, rice, salsa) separately in airtight containers for up to 4 days.
Reheating:
Microwave: Reheat chicken and rice in a microwave-safe container for 1–2 minutes.
Stovetop: Gently warm in a skillet over medium heat with a splash of water or broth.
Note: Assemble fresh bowls with reheated chicken and rice, then add cold toppings.
Frequently Asked Questions
- Can I use pre-cooked or rotisserie chicken?
Yes! Just toss the cooked chicken in lime juice, chili powder, and a little oil to mimic the flavor. - Can I make it vegetarian?
Absolutely—swap the chicken for grilled tofu or roasted chickpeas for a protein-packed veggie option. - What if I don’t have fresh mango?
Use thawed frozen mango or even diced pineapple as a substitute. - Is this bowl spicy?
It has mild heat from the chili powder. For more spice, add jalapeños or chili flakes. For less, reduce the chili in the marinade.
Final Thoughts
These Mango Chili Lime Chicken Bowls are a flavor-packed explosion of textures and colors. With every bite, you get juicy chicken, sweet mango, crunchy veggies, and tangy lime—everything your tastebuds crave in one balanced, wholesome bowl. Whether you’re meal prepping or serving guests, this dish is sure to impress.
Give it a try and share your results! I’d love to hear what creative toppings or sides you paired with yours.
Preparation Time: 15 minutes (plus marinating time)
Cooking Time: 20 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 420 | Protein: 30g | Carbohydrates: 35g | Fat: 18g | Fiber: 5g | Sodium: 480mg
Mango Chili Lime Chicken Bowls
- Total Time: 35 minutes
Description
If you’re craving something fresh, zesty, and packed with bold flavors, these Mango Chili Lime Chicken Bowls are about to be your new go-to meal! Juicy chili-lime marinated chicken is grilled to perfection and served over fluffy rice with sweet mango, crunchy veggies, and a tangy lime dressing. It’s the ultimate balance of sweet, spicy, and savory—all in one bowl!
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Chili Lime Chicken:
1 ½ lbs boneless, skinless chicken thighs or breasts
2 tbsp olive oil
2 tbsp lime juice (freshly squeezed)
1 tbsp lime zest
2 tsp chili powder
1 tsp paprika
1 tsp garlic powder
½ tsp cumin
½ tsp salt
½ tsp black pepper
For the Mango Salsa:
1 ripe mango, diced
½ red bell pepper, finely diced
¼ cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt to taste
For the Bowls:
2 cups cooked jasmine or brown rice
1 cup shredded purple cabbage
1 cup cherry tomatoes, halved
1 avocado, sliced
¼ cup fresh cilantro, for garnish
1 lime, cut into wedges
Optional Toppings:
Sliced jalapeños
Chili flakes for extra heat
Drizzle of lime crema or plain Greek yogurt
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lime juice, lime zest, chili powder, paprika, garlic powder, cumin, salt, and pepper.
Add the chicken and toss to coat well.
Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours for best flavor.
Step 2: Make the Mango Salsa
In a small bowl, combine diced mango, red bell pepper, red onion, cilantro, and lime juice.
Add a pinch of salt and mix well.
Refrigerate until ready to serve to let the flavors blend.
Step 3: Cook the Chicken
Heat a grill pan or skillet over medium-high heat.
Remove the chicken from the marinade and cook for 5–6 minutes per side, or until nicely charred and cooked through (internal temp should be 165°F/74°C).
Let rest for a few minutes before slicing.
Step 4: Assemble the Bowls
Divide the cooked rice between four bowls.
Top each with sliced chili lime chicken, mango salsa, cabbage, cherry tomatoes, and avocado.
Garnish with fresh cilantro and a squeeze of lime juice.
Step 5: Add Optional Toppings
Spice it up with jalapeño slices or chili flakes.
Add a creamy touch with a drizzle of lime crema or Greek yogurt.
Notes
Let Chicken Rest – Resting allows juices to redistribute, keeping the chicken tender.
Use Ripe Mango – A ripe mango adds natural sweetness and soft texture to balance the spice.
Customize Your Bowl – Add black beans, corn, or even tortilla strips for extra flavor and crunch.
Marinate in Advance – For deeper flavor, marinate the chicken overnight in the fridge.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Cuisine: American
