Mango habonero chicken bowl
Rated 2.7 stars by 3 users
Author:
Servings
4
Prep Time
30 minutes
Cook Time
40 minutes
Super simple. Very tasty! Its summer, so you want to eat healthy, high protein, but don't want to lose all your flavor and enjoyment? Make this honey mango habonero chicken bowl, full of protein, packed with flavor and perfect for a sunny day!
Ingredients
- 600 gr chicken
- Mango pulp
- Salt
- Pepper
- Paprika powder
- Onion powder
- Garlic powder
- Cumin
- 2 mango’s
- 2 onions
- 2 habanero pepper
- 3 garlic cloves
- 2 tbsp tomato paste
- Big splash apple cider vinegar
- 3 tbsp honey
- Chili flakes
- Salt
- Pepper
- 1-2 tbsp brown sugar
- 60 ml neutral oil
- 2 mango’s
- 1 red onion
- 4 tomatoes
- 1 bell pepper
- Jalapeño
- Cilantro
- Lime juice
- Salt
- Pepper
- White rice
- Cilantro
- Avocado
- Limes
Chicken
Mango habonero sauce
Mango salsa
Rest
Directions
Marinate the chicken in mango juice for as long as possible, but at least 1 hour. Season with a mix of salt, pepper, paprika, garlic, onion and cumin powder.
- Heat some butter in a pan and bake the chicken until golden and cooked through. Set aside and let rest
- Cube the mango for the sauce, finely mince the onion and garlic and slice the habanero. Add the ingredients to a food processor together with a splash of apple cider vinegar, chili flakes, salt and pepper.
- Add the sauce to a pan after frying down some tomato pasta and go in with the sugar and honey. When a little thickened, go back into the food processor and slowly add in some neutral oil.
- Whisk in a bowl on ice water until cooled down.
- Slice the other mango into small cubes together with the red onion and deseeded tomatoes. Finely mince the jalapeño and chop the cilantro
- Mix the veggies in a bowl and add lemon juice, salt and pepper to taste.
- Slice some avocado and limes into wedges
- Slice the chicken breast into strips
- Assemble your bowl, first some rice followed by the chicken, salsa, avocado, cilantro and don’t forget the honey mango habanero sauce!