Cilantro Lime Mango Chicken Bowls Made With Grapeseed Oil
These Cilantro Lime Mango Chicken Bowls are bursting with tropical flavor. Chicken is marinated in a blend of sweet mango, fresh cilantro, creamy coconut milk, zesty lime, De La Rosa Organic Red Wine Vinegar, and De La Rosa Grapeseed Oil, then baked until tender and juicy.Served over jasmine rice and topped with fresh mango avocado salsa, this colorful bowl is the perfect combination of sweet, savory, and refreshing flavors for an easy family meal or meal prep favorite.
Ingredients
Ingredients
- 4 cups mango chunks I thawed frozen mango
- 1 bunch fresh cilantro stems and leaves
- 1 tbsp sriracha or other hot sauce
- 1 tbsp De La Rosa Organic Red Wine Vinegar
- 13.5 fl oz can coconut milk
- 2 scallions roughly chopped
- 1 tbsp chopped ginger
- 3 cloves garlic chopped
- 1 lime juice and zest
- 1 tbsp De La Rosa Grapeseed Oil
- 1.5 tsp salt
- 4 lbs boneless skinless chicken breasts
Instructions
Instructions:
- Add mango chunks, cilantro, sriracha, vinegar, coconut milk, scallions, ginger, garlic, lime juice and zest, grapeseed oil, and salt to a blender or food processor. Blend until smooth.
- Transfer 2 cups marinade to a saucepan. Add remaining marinade and chicken to a bowl or large zip bag and coat thoroughly. Refrigerate at least 6 hours or overnight.
- Place reserved marinade in a saucepan and simmer gently for about 20 minutes until slightly thickened. Refrigerate until ready to use.
- Preheat oven to 425°F (218°C).
- Remove chicken from marinade and lightly shake off excess. Arrange chicken breasts on a parchment-lined baking sheet or large baking dish, leaving some space between pieces.
- Bake for 20–28 minutes, depending on thickness, until internal temperature reaches 165°F.
(Optional) For more color and caramelization:
- Broil for the final 2–3 minutes.
- Remove from oven and rest for 5–10 minutes before slicing.
- Meanwhile, combine diced mango, avocado, red onion, red pepper, cilantro, and lime juice to make the salsa.
- Serve sliced chicken over rice topped with mango avocado salsa and drizzle with reserved sauce.
Notes
For Serving:
- Cooked jasmine rice 2 ripe avocados or diced avocado.
- Diced 1–2 cups mango chunks,
- Diced small ¼ cup red onion,
- Finely diced 1 small red pepper,
- Diced Extra Cilantro & Lime wedges
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