Go Back
–+ servings
mango chili lime chicken bowls

Sweet Chili Chicken Bowls with Mango Salsa

by Sylvia Hofer
Mango chili lime chicken bowls with sweet chili glaze & mango salsa—easy, fresh, and full of bold, balanced flavor.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 587 kcal

Equipment

  • 1 large bowl
  • 1 Grill pan or skillet
  • 1 Medium bowl
  • 1 Small bowl

Ingredients
  

Sweet Chili Chicken Marinade:

  • 4-6 chicken breasts
  • ½ cup sweet chili sauce
  • 2 tablespoon soy sauce
  • 3 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1 tablespoon honey
  • 1 tablespoon sesame oil

Creamy Sweet Chili Dressing Ingredients:

  • ¼ cup sour cream or Greek yogurt
  • 2-3 tablespoon sweet chili sauce
  • 2 teaspoon rice vinegar
  • 1 teaspoon maple syrup or honey
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • salt and pepper to taste
  • water to thin as needed

Mango Salsa:

  • 2 ripe mangos peeled and diced
  • ½ red onion finely chopped
  • 1 jalepeno pepper finely chopped
  • ½ red bell pepper chopped
  • ¼ cup fresh cilantro chopped
  • 1 garlic clove minced
  • 2 tablespoon olive oil
  • juice from one lime
  • ½ teaspoon salt
  • ¼ teaspoon 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.

Notes

Chicken can be cooked ahead and stored in the fridge for up to 3 days.
Salsa is best made fresh or stored separately to maintain its texture.
Dressing can be stored in an airtight container in the fridge for 2–3 days.

Nutrition

Calories: 587kcalCarbohydrates: 35gProtein: 51gFat: 27gSodium: 1471mgFiber: 5gSugar: 27g
Tried this recipe?Let us know how it was!