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Easy Tangy Mango Chicken Meal Prep Bowls Perfect for Healthy Weekly Lunches

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A quick and flavorful meal prep bowl featuring juicy mango-glazed chicken, served over brown rice or quinoa with steamed veggies. Perfect for healthy, convenient lunches that stay fresh all week.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil or avocado oil
  • Salt and freshly ground black pepper to taste
  • 1 large ripe mango, peeled and diced
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon soy sauce or tamari
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 garlic clove, minced
  • 2 cups cooked brown rice or quinoa
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 lime, cut into wedges

Instructions

  1. Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When hot, add chicken breasts and cook for about 6-7 minutes on the first side without moving, until golden brown.
  3. Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from pan and let rest on a plate.
  4. While the chicken cooks, add diced mango, honey, apple cider vinegar, soy sauce, smoked paprika, red pepper flakes (if using), and minced garlic to a blender or food processor. Blend until smooth and glossy.
  5. Pour the mango mixture into the same skillet over medium heat. Let it simmer gently for 3-5 minutes, stirring occasionally, until it thickens slightly and smells fragrant.
  6. Slice the rested chicken into strips or bite-sized pieces, then toss it in the warm mango glaze until fully coated and sticky.
  7. Divide cooked brown rice or quinoa evenly into meal prep containers. Add steamed broccoli and shredded carrots around the rice. Place the mango-glazed chicken on top and sprinkle with chopped cilantro. Include a lime wedge on the side.
  8. Let the bowls cool completely before sealing and refrigerating. Store in airtight containers for up to 4 days.

Notes

If the mango glaze is too thick after simmering, add a splash of water or chicken broth to loosen it without diluting flavors. Resting the chicken before slicing keeps it juicy. Use a meat thermometer to ensure chicken reaches 165°F for best results. Frozen mango can be used if thawed completely. For a low-carb option, substitute rice/quinoa with cauliflower rice.

Nutrition

Keywords: mango chicken, meal prep, healthy lunch, easy recipe, tangy glaze, chicken bowls, gluten-free, quick dinner

Find it online: https://atomicbite.com/easy-tangy-mango-chicken-meal-prep-bowls-perfect-for-healthy-weekly-lunches/