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Fresh Grilled Chicken and Mango Power Bowl

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A vibrant and balanced power bowl featuring smoky grilled chicken, creamy avocado, and juicy mango, perfect for a quick, healthy lunch or dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g)
  • 1 tablespoon olive oil (extra virgin if possible)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice (about 370g cooked)
  • 2 cups mixed greens (baby spinach, arugula, or spring mix)
  • 1 ripe mango, peeled and diced
  • 1 ripe avocado, sliced or cubed
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Pat dry the chicken breasts with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over the chicken. Let it sit for 10 minutes to absorb the flavors.
  2. If you haven’t cooked your base yet, rinse 1 cup (170g) of quinoa under cold water. Combine with 2 cups (475ml) water in a pot, bring to a boil, then cover and simmer for 15 minutes until fluffy. For brown rice, cook according to package instructions (usually around 40 minutes).
  3. Preheat your grill or grill pan over medium-high heat. Place the chicken on the grill, cooking about 5-7 minutes per side, depending on thickness. Look for a nice char and internal temperature to reach 165°F (74°C). Rest the chicken for 5 minutes before slicing thinly.
  4. In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper. Taste and adjust sweetness or acidity as you like.
  5. In each serving bowl, layer 1 cup (185g) cooked quinoa or rice, 1 cup mixed greens, sliced chicken, diced mango, avocado chunks, red onion, and cilantro.
  6. Pour the dressing over the bowl right before serving. Toss gently if you prefer or leave it arranged for a pretty presentation.

Notes

Keep avocado fresh by slicing just before serving and tossing with lime juice to prevent browning. Store dressing separately if prepping ahead. Use an instant-read thermometer to ensure chicken reaches 165°F for safety and juiciness. Quinoa can be swapped for cauliflower rice for a low-carb option. For vegetarian versions, replace chicken with grilled tofu or tempeh.

Nutrition

Keywords: grilled chicken, mango, power bowl, healthy lunch, avocado, quinoa, easy recipe, quick meal, gluten-free

Find it online: https://flurpchef.com/fresh-grilled-chicken-and-mango-power-bowl-recipe-easy-healthy-lunch-idea/