Grilled chicken, sweet mango, jalapeño, and vibrant sides fuse for a lively, satisfying tropical-inspired meal.
# Components:
→ Chicken Preparation
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Mango Salsa
08 - 2 ripe mangoes, diced
09 - 1 small jalapeño, finely chopped, seeds removed
10 - 1/4 medium red onion, finely diced
11 - 1/4 cup fresh cilantro, chopped
12 - Juice of 1 lime
13 - 1/4 teaspoon salt
→ Base and Assembly
14 - 2 cups cooked jasmine rice or substitute brown rice
15 - 1 cup shredded red cabbage
16 - 1 avocado, sliced
17 - 1/4 cup crumbled feta cheese, optional
18 - Lime wedges for serving
# Directions:
01 - In a mixing bowl, blend olive oil, chili powder, cumin, smoked paprika, salt, and black pepper. Massage mixture evenly onto chicken breasts.
02 - Preheat grill or grill pan to medium-high. Cook chicken for 6 to 7 minutes on each side until thoroughly cooked and juices run clear. Allow chicken to rest for 5 minutes, then slice.
03 - In a separate bowl, gently mix diced mango, jalapeño, red onion, cilantro, lime juice, and salt until well combined.
04 - Distribute cooked rice evenly among four bowls. Top each serving with shredded cabbage, grilled chicken slices, mango salsa, fresh avocado slices, and optional feta cheese.
05 - Garnish bowls with lime wedges and serve promptly while ingredients remain fresh.
