Grilled Chicken Rice Bowls
with Mango Salsa and Red Cabbage Slaw
a dinner recipe
Breanna is a food blogger and digital content creator based in San Antonio, Texas. She has a passion for creating easy meals for busy people! The self-taught cook and baker believes that cooking should be enjoyable and shouldn't have to take up hours of your time. With your busy schedule, the last thing you need is to come home from work and embark on a 4 hour cooking adventure! She creates recipes that take primarily 30 minutes to make and taste just as delicious as your favorite takeout meal! She is a big believer in health, balance and that all foods can fit into one’s diet. Make sure to check out her page "Knead the Recipe" for cooking tips and motivation to help you become a more confident home chef!
This recipe is perfect for upcoming hot summer nights! The mango salsa is perfectly sweet and refreshing which pairs well with the spiced grilled chicken that has hints of paprika, onion and garlic. The red slaw adds a delicious crunch for texture and it’s all plated on top of a classic cilantro lime rice! Grab the recipe below!
TIME (ACTIVE) | 35 M
TIME (INACTIVE) | 10 M
TOTAL | 45 M
2 SERVINGS
| 1 bowl
- First prepare the mango salsa by chopping up your mangos, tomatoes, cilantro, and red onion. Add to a bowl with some lime juice and salt and pepper to taste. Then store in fridge for later.
- For the red cabbage slaw, use a knife or a cheese grater to shred it then add it to a bowl. Season with salt and pepper to taste and add lime juice or vinegar (optional). Store in fridge for later.
- Cook rice according to package instructions then when it’s ready, squeeze your lime juice in and add cilantro and salt and pepper to taste. Cover and set aside.
- Preheat a large pan with olive oil on medium heat and prepare your chicken breasts. Season with Paprika Embers spice blend on both sides and if you like your food more salty, add a bit of salt too.
- Cook for 4-6 minutes per side or until internal temperature reached 165. Let cool slightly before slicing. To assemble bowls, add rice on the bottom then top with the mango salsa, red slaw, chicken, and optional toppings like avocado and cilantro.
- You can make an optional sauce to drizzle on top of your bowls too! Squeeze a while lime and add 3 tablespoons of sour cream and garlic powder, salt and pepper to taste! Enjoy!
Store leftovers for up to 3 days after in an airtight container.
Make sure when cooking your chicken, you don’t move it at all for the first 4-5 minutes of cooking! This will create a beautiful sear and will ensure it doesn’t stick to your pan!
Culinary Blend
spice blend collab
I have created a culinary blend with Selefina Spices that encompasses my everyday favorite cooking spices! Whether I’m making chicken cutlets, pork chops, or even pan-seared salmon, this blend is what I use for a well seasoned and balanced flavor every time!
There’s two kinds of paprika to add color and depth to your dish, as well as garlic, onion, and parsley to compliment the smokey undertones of this blend. There is a small amount of Himalayan salt to round out the flavor. I made sure to add little of it so you are can feel free to add more if you’d like! Everyone salts their dishes differently which makes this spice blend super customizable!
This spice blend works well for other savory options like roasted potatoes or steamed veggies! I wanted to make a versatile spice blend that could be used for everyday dinners and would help speed up the cooking process! All you need is to just add a couple tablespoons to your protein or vegetables and pair with a carb of your choice for a flavorful yet satisfying meal!
