Mango Chile Chicken and Rice Bowls

There is something really delicious about the combo of chili powder seasoning and mango! The intense flavors just burst in your mouth.

I love a good spicy and sweet combination. Marinating this chicken for 24 hours was fantastic for not only the flavors but also for the tender and juiciness it added. You must try this and let me know what you think!

Mango Chile Chicken and Rice Bowls

WOW this chicken turned out so delicious! It is tender, juicy and full of flavor!
The combination of the slight spice of chili powder and sweetness of the pureed mango and honey gives this dish lots of intense flavors.
Prep Time 12 hours
Cook Time 40 minutes
Servings 4
Calories 383 kcal


  • 1 Air Fryer
  • 1 Rice/Pressure Cooker
  • 1 Cast Iron Skillet/Pan
  • 1 Cookie Sheet/Platter
  • 4 Lunch Containers


  • 1 lb Chicken Breast
  • 2 cups White Rice
  • 1-1/2 cups Roasted Corn
  • 2 cups Color Cabbage/Coleslaw
  • 1 large Mango
  • 1 Lime
  • 2 tbsp Cilantro Leafs

Mango Chile Marinade/Sauce

  • 2 cups Mango
  • 1/4 cup Wholesome Yum Honey Substitute
  • 1/4 cup Orange Juice
  • 1/4 cup Apple Cider Vinegar
  • 1/2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lime Juice
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Minced Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper


  • Dry your chicken breasts and place 2 each into two ziploc bags.
  • Blend your marinade/sauce ingredients.
  • Pour some of your sauce into a container to put into fridge. This will be for a drizzle over your chicken when all is done.
  • Pour rest of your marinade evenly into your two bags.
  • Seal the ziploc bags, letting all air out. Move your chicken around so the marinade touches it all.
  • Place your chicken into the fridge and marinate for 2-24 hours.
  • Once your chicken is done marinating, set your air fryer to 400 degrees for 16 minutes.
  • When the air fryer is ready, put two chicken breasts in, not touching.
  • At this time, start your rice/pressure cooker.
  • When the air fryer beeps (half way), flip your chicken and brush more of the marinade on top.
  • Slice your lime, dice mango, heat up your frozen corn and pick off your cilantro leafs.
  • Once your chicken is done, set aside and repeat the cooking method for your other two breasts.
  • When everything is done, assemble your bowls! I started with the cabbage, then mango pieces, rice, corn and top with your chicken. Drizzle marinade on top and finish with lime slices and cilantro!


Total of 8 Weight Watchers points for entire lunch bowl!


Calories: 383kcalCarbohydrates: 64gProtein: 29gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 441mgPotassium: 850mgFiber: 9gSugar: 21gVitamin A: 1711IUVitamin C: 76mgCalcium: 59mgIron: 2mg
Tried this recipe?Let us know how it was!

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