Mango Chicken Meal Prep Bowls

• 2/3 cup basmati rice
• 1 cup water
• Mango Sauce:
• 1 mango, peeled and chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 3 teaspoons honey
• 1 tablespoon sriracha sauce
• 2 cloves garlic, minced
• 1 teaspoon salt
• 4 skinless, boneless chicken breasts, halved lengthwise
• Corn Salsa:
• 1 (14 ounce) can black beans, drained
• 1 1/2 cups corn
• 1/2 cup diced red bell pepper
• 1 small red onion, diced
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 3/4 teaspoon salt
• 1/4 cup sweetened flaked coconut
• 1 avocado, sliced

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. Mix mango, olive oil, lime juice, honey, sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 the sauce on top; marinate chicken for 10 minutes.
4. Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for the corn salsa.
5. Grill chicken until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
6. Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with the reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.

basmati rice, water, mango, mango, olive oil, lime juice, honey, sriracha sauce, garlic, salt, skinless, salsa, black beans, corn, red bell pepper, red onion, cilantro, lime juice, salt, coconut, avocado

Taken from www.allrecipes.com/recipe/264155/mango-chicken-meal-prep-bowls/ (may not work)