Mango chili lime chicken bowls with sweet chili glaze & mango salsa—easy, fresh, and full of bold, balanced flavor.
There’s just something magical about a dinner that hits all the notes: sweet, spicy, savory, fresh, and satisfying. These Sweet Chili Chicken Bowls with Mango Salsa are one of those meals you’ll come back to again and again. They’re easy enough for a weeknight, beautiful enough to serve to guests, and flavorful enough to leave your tastebuds dancing.
This bowl starts with tender, juicy chicken breast or thighs marinated in a simple sweet chili glaze. While the chicken cooks—either pan-seared or grilled, your choice—you’ll throw together a quick mango salsa that adds brightness and a touch of tropical sweetness to balance the heat.
The base of the bowl is totally flexible. We love using fluffy jasmine rice or nutty brown rice, but quinoa or cauliflower rice also work beautifully. Layer the chicken on top, add a generous scoop of mango salsa, and finish with a creamy sweet chili sauce.
Why You Will Love This Recipe:
- Fresh and Flavorful: Every bite of this mango chili lime chicken bowls is a mix of spicy, sweet, and tangy, with a tropical twist from the mango salsa.
- Quick and Easy: Simple enough for a busy weeknight dinner with ingredients you can prep ahead.
- Customizable: Use your favorite grains, proteins, and toppings to make it your own.
- Family-Friendly: Kid-approved and perfect for letting everyone build their own bowl.
- Meal Prep Hero: The chicken and salsa store well, making this a great recipe for lunches throughout the week.
What you will need:
Sweet Chili Chicken Marinade:
- 4-6 chicken breasts
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tbsp honey
- 1 tbsp sesame oil
Creamy Sweet Chili Dressing Ingredients:
- 1/4 cup sour cream (or Greek yogurt)
- 2-3 tbsp sweet chili sauce
- 2 tsp rice vinegar
- 1 tsp maple syrup (or honey)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
- water to thin as needed
Mango Salsa:
- 2 ripe mangos, peeled and diced
- 1/2 red onion, finely chopped
- 1 jalepeno pepper, finely chopped
- 1/2 red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 1 garlic clove, minced
- 2 tbsp olive oil
- juice from one lime
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Chicken Rice Bowls:
- 2 cups cooked jasmine or brown rice
Optional:
- 1 cup shredded red cabbage
- 1 avocado, sliced
- Black beans
Instructions:
- Marinate the Chicken: In a large bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, honey, and sesame oil. Add chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–7 minutes per side, or until fully cooked and slightly caramelized. Let rest for 5 minutes, then slice.
- Make the Mango Salsa: In a medium bowl, combine diced mango, red onion, jalapeño, red bell pepper, cilantro, garlic, olive oil, lime juice, salt, and pepper. Mix well and chill until ready to serve.
- Make the Dressing: In a small bowl, whisk together sour cream (or yogurt), sweet chili sauce, rice vinegar, maple syrup, garlic powder, smoked paprika, salt, and pepper. Thin with a little water until desired consistency is reached.
- Assemble the Bowls: Divide cooked rice among bowls. Top with sliced chicken, mango salsa, shredded cabbage, and avocado. Drizzle with creamy sweet chili dressing and add any optional toppings.
FAQ’s:
How can I make this vegetarian?
Swap the chicken for grilled tofu, tempeh, or roasted chickpeas and keep everything else the same. It will still have the freshest flavors and color.
Can I make this recipe spicy?
Definitely! Increase the jalapeño in the mango salsa or add red pepper flakes to the chicken marinade for more heat.
What’s the best way to reheat the chicken?
Gently reheat the chicken in a skillet with a splash of water or extra sweet chili sauce to keep it moist. You can also microwave in short bursts, covered.
Can I use frozen mango?
Yes, just thaw it first and drain any excess liquid before mixing into the salsa.
What can I serve on the side?
Tortilla chips, a lime wedge, or a light soup like coconut lime broth pairs wonderfully.
Other Recipes You Will Enjoy:
One-Pot Whole Chicken with Rice (oven baked)
Chicken Cheesesteak Recipe with Honey Mustard Dressing
Honey Mustard Chicken Tacos with Mexican Coleslaw
The Best Homemade Cheesy Chicken Tortilla Soup
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Sweet Chili Chicken Bowls with Mango Salsa
Equipment
- 1 large bowl
- 1 Grill pan or skillet
- 1 Medium bowl
- 1 Small bowl
Ingredients
Sweet Chili Chicken Marinade:
- 4-6 chicken breasts
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 3 cloves garlic minced
- 1 tsp ground ginger
- 1 tbsp honey
- 1 tbsp sesame oil
Creamy Sweet Chili Dressing Ingredients:
- 1/4 cup sour cream or Greek yogurt
- 2-3 tbsp sweet chili sauce
- 2 tsp rice vinegar
- 1 tsp maple syrup or honey
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
- water to thin as needed
Mango Salsa:
- 2 ripe mangos peeled and diced
- 1/2 red onion finely chopped
- 1 jalepeno pepper finely chopped
- 1/2 red bell pepper chopped
- 1/4 cup fresh cilantro chopped
- 1 garlic clove minced
- 2 tbsp olive oil
- juice from one lime
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Chicken Rice Bowls:
- 2 cups cooked jasmine or brown rice
Optional:
- 1 cup shredded red cabbage
- 1 avocado sliced
- Black beans
Instructions
- Marinate the Chicken: In a large bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, honey, and sesame oil. Add chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–7 minutes per side, or until fully cooked and slightly caramelized. Let rest for 5 minutes, then slice.
- Make the Mango Salsa: In a medium bowl, combine diced mango, red onion, jalapeño, red bell pepper, cilantro, garlic, olive oil, lime juice, salt, and pepper. Mix well and chill until ready to serve.
- Make the Dressing: In a small bowl, whisk together sour cream (or yogurt), sweet chili sauce, rice vinegar, maple syrup, garlic powder, smoked paprika, salt, and pepper. Thin with a little water until desired consistency is reached.
- Assemble the Bowls: Divide cooked rice among bowls. Top with sliced chicken, mango salsa, shredded cabbage, and avocado. Drizzle with creamy sweet chili dressing and add any optional toppings.
Mango salsa is the best, perfect for this dish!