Mango Chicken & Rice Bowl

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and suitable for soy-free diets.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is vegan and has a similar sweetness.

Preheat the oven to 425°F.

In a medium saucepan, combine 1.5 cups of bone broth, 1 cup of basmati rice, and 1 tablespoon of butter. Stir and bring to a boil.

Once boiling, reduce to a simmer, cover, and let it cook for 15 minutes.

Cube 2 chicken breasts and place them in a baking dish lined with unbleached parchment paper.

Drizzle 1 tablespoon of avocado oil over the chicken, then season with salt, black pepper, and 1 tablespoon of crunchy chili onion sauce. Mix to coat the chicken evenly.

Place the chicken in the oven and bake for about 20 minutes, tossing halfway through for even browning.

While the chicken is baking, prepare the mango sauce by cutting the mango around the seed and placing the flesh into a blender.

Add 3 cloves of rough chopped garlic, 2 tablespoons of olive oil, 1.5 tablespoons of rice vinegar, a couple of teaspoons of honey, and a pinch of salt to the blender. Blend until smooth, adding water if needed for consistency.

After 15 minutes, remove the rice from heat and let it sit covered for another 10 minutes before fluffing it with a fork.

Chop the cucumber, jalapeno, and cilantro, and add them to a bowl.

Squeeze fresh lime juice over the cucumber and cilantro mixture, adding a pinch of salt and stirring to combine.

Slice the avocado and set aside.

Once the chicken is done, drizzle a little fish sauce over it and stir to combine.

Assemble the bowls by adding rice to the bottom, topping it with chicken, mango sauce, shredded red cabbage, cucumber, cilantro, fresh lime juice, sliced avocado, and pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens