Mango avocado burrito bowl recipeShare on Pinterest
Photo by Jillian Kubala

Making a tasty, kid-friendly dinner doesn’t have to be difficult or stressful.

This Sweet ’n Tangy Mango Chicken Burrito Bowl makes a great case in point. You can make it in under an hour, so it’s an ideal choice for a quick, well-rounded weeknight or weekend dinner.

The starring ingredient — mango — packs a sweet, zesty punch alongside the savory chipotle chicken and creamy avocado.

The fresh veggies, queso fresco, black beans, and cilantro lime rice bring their own delicious flavors and textures.

Each person can customize their own burrito bowl with the ingredients they like best, so it’s great for family members with different preferences.

It’s also meal prep-friendly, meaning you can make a big batch and keep some in the fridge for future meals.

Plus, kids of all ages can help you prepare this recipe by washing or measuring ingredients and assembling the bowls, depending on their age.

For this recipe, you’ll be making three simpler recipes separately, then assembling them into burrito bowls at the end, along with the other ingredients. They are:

  • cilantro lime rice
  • chipotle chicken
  • mango-pepper mixture

Let’s get cooking!

Avocado oil for high-heat cooking



We’ve partnered with Primal Kitchen to bring you this recipe.

Avocado oil is ideal for high-heat cooking, like baking, frying, and grilling — and drizzling too. Primal Kitchen rigorously tests for quality and purity in their avocado cooking oil.

It has a mild, buttery flavor and contains good monounsaturated fats, making it a neutral cooking oil for everyday use.


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RECIPE

Sweet ’n Tangy Mango Chicken Burrito Bowl

Serves 4

Mexican

Dinner

Cook Time: 45min

Prep Time: 15min

About this recipe:

This filling, protein-packed burrito bowl is the perfect combination of sweet and savory flavors and is packed with good ingredients like chicken, avocado, mango, bell peppers, black beans, avocado oil, and queso fresco, a soft and salty Mexican cheese. This recipe is perfect for busy households as it’s customizable and sure to please the palettes of both kids and adults. Plus, you can make it in larger batches for meal prep.

Ingredients:
  • 2 cups brown rice
  • 4 cups water
  • 1 tsp salt (1/2 tsp for the rice, 1/2 tsp for the chicken)
  • 1/3 cup cilantro (1/4 cup for the rice, the rest for the chicken)
  • Zest from 2 limes
  • Juice from 4 limes (2 limes for the rice, 1 for the chicken, 1 for the mango-pepper mixture)
  • 5 tbsp Primal Kitchen Avocado Oil (1 tbsp for the rice, 4 tbsp for the chicken)
  • 4 skinless chicken breasts
  • 1 tsp chipotle chili powder
  • 1.5 cups chopped fresh mango
  • 1.5 cups finely diced red or orange bell pepper
  • 1 cup chopped red onion
  • 2 cups canned black beans, drained and rinsed
  • 1/2 cup queso fresco
  • 1 large avocado
  • 1 lime sliced (optional)
  • A dollop of sour cream or Greek yogurt (optional)
Instructions:
  1. To make the cilantro lime rice, rinse the brown rice thoroughly in a fine mesh strainer. Add the rinsed rice, water, 1/2 tsp salt, and 1 tbsp avocado oil to a pot and bring the mixture to a boil.
  2. Cover, reduce the heat to low, and simmer for 45 minutes. Remove from the heat and stir in the 1/4 cup cilantro, lime zest, and juice from 2 limes. Cover the cooked rice until you’re ready to serve.
  3. Once the rice has started cooking, make the chicken. Start by combining the chipotle chili powder, juice from 1 lime, the remaining cilantro, 1/2 tsp salt, and 2 tbsp of avocado oil in a small bowl.
  4. Coat the chicken breasts liberally with the chipotle blend on all sides using a spoon or basting brush.
  5. Add the remaining avocado oil to the bottom of a nonstick pan and heat the oil over medium-high heat.
  6. Once the oil is hot, place the chicken breasts in the pan and cook for about 8 minutes, then flip them and cook the second side for the same amount of time. The chicken should be browned and cooked through or until the internal temperature reaches 165ºF (74ºC).
  7. Set the cooked chicken aside until cool enough to slice.
  8. To assemble the burrito bowls, combine the chopped mango, bell pepper, onion, and juice from 1 lime in a small bowl, stir, then set the mixture aside.
  9. Assemble the burrito bowls. Add rice, then top with sliced chicken, mango pepper mixture, black beans, queso fresco, and sliced avocado. Top the bowls with an extra squeeze of fresh lime, and add a dollop of sour cream or Greek yogurt if you'd like.