Mango Chicken Bowl
Ingredients
The vinaigrette
-
½
cup
olive oil
-
¼
cup
red wine vinegar
-
2-3
pieces
habanero chiles
-
1
teaspoon
dried Mexican oregano
-
to taste
salt
The chicken
-
½
cup
fresh lemon juice
-
¼
cup
olive oil
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
1
teaspoon
fresh thyme leaves
-
2
pounds
boneless, skinless chicken breasts
The bowl
-
1
head
butter lettuce
-
2
cups
cooked rice
-
1
cup
diced mango
-
1
pound
Persian cucumbers
-
1
large
avocado
-
¼
cup
thinly sliced scallions
Instructions
- Prepare the vinaigrette by combining olive oil, red wine vinegar, habañero chilies, and oregano in a bowl or jar, and season with salt.
- For the chicken, whisk together lemon juice, olive oil, salt, pepper, and thyme. Marinate the chicken in a plastic bag for at least 30 minutes.
- Preheat the grill and oil the grates. Grill the chicken for 5 minutes on each side, then move to indirect heat until cooked through.
- Let the chicken rest for 10 minutes, then slice or chop it.
- Assemble the bowls by dividing the lettuce, rice, chicken, mango, avocado, and cucumber among bowls.
- Garnish with scallions and drizzle with the habañero vinaigrette before serving.
Nutrition Facts (estimated)
Servings
4
Calories
844
Total fat
34g
Total carbohydrates
78g
Total protein
56g
Sodium
863mg
Cholesterol
145mg
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