Skip to Recipe

• What Is Chicken And Rice Meal Prep?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Mango Chicken and Rice Meal Prep Bowls

If your weeknights need a serious upgrade, these mango chicken and rice bowls are about to become your new go-to. Juicy seared chicken gets tossed in a sticky-sweet mango sauce and piled onto rice with a bright, fresh mango salsa on top, and the whole thing comes together in about 35 minutes flat. Make a batch on Sunday and you’ve basically solved lunch (and maybe dinner) for the week.

What Is Chicken And Rice Meal Prep?

Chicken and rice meal prep is exactly what it sounds like: a protein-and-starch combo cooked in bulk and portioned into containers so you have ready-to-eat meals waiting in the fridge. This particular version takes that basic formula and dresses it up with a tangy-sweet mango sauce simmered right in the skillet, plus a fresh, chunky mango salsa spooned over the top for brightness and crunch.

It’s the kind of dish that tastes like something you’d order at a casual restaurant, but it’s built entirely around ingredients you can prep ahead and reheat without losing flavor. The combination of tender chicken, fluffy rice, and that vibrant salsa keeps things interesting even on the third day in a row, which is really the whole point of a good meal prep recipe.

Tips for Cooking and Prepping

#1: Cut the chicken into even cubes

Aim for ¾-inch pieces across the board so every piece browns and cooks through at the same rate; uneven cubes mean some bites will be dry while others are still pink.

#2: Whisk the sauce before it hits the pan

Corn starch settles fast, so give the mango juice, brown sugar, vinegar, garlic, and ginger a good whisk right before pouring it into the skillet to avoid clumps.

#3: Let the chicken actually brown

Resist the urge to stir constantly during the first sear; giving the chicken 2-3 minutes per side undisturbed builds the caramelized edges that make this dish taste restaurant-worthy.

#4: Make the salsa first

Mixing the mango salsa at the start of the recipe gives the flavors time to meld in the fridge while you cook the chicken, so it’s cold, bright, and ready to spoon on top.

#5: Cook rice while the chicken rests

If you’re not using leftover rice, start it before you even touch the chicken so it finishes hot and fluffy right around the same time as your protein.

#6: Store salsa separately for meal prep

Keep the fresh mango salsa in its own container and add it to bowls right before eating so it stays crisp instead of turning watery in the fridge.

Recipe Variations and Substitutes

Swap chicken breasts for boneless thighs if you prefer a juicier bite, or use shrimp for a quicker-cooking twist on the same sweet mango sauce. Brown rice, jasmine rice, or even cauliflower rice all work well as the base if you want to switch up the texture or cut carbs, and you can turn up the jalapeno for more heat or leave it out entirely for a milder salsa.

Serving Suggestions

Serve the bowls with extra lime wedges for squeezing over the top, and add a handful of shredded cabbage or sliced avocado if you want more crunch and creaminess. This dish also pairs nicely with a side of black beans or grilled corn if you’re serving it family-style instead of in individual meal prep containers.

Storing, Make-Ahead, and Freezing Tips

Store the cooked chicken and rice together in airtight containers in the fridge for up to 4 days, keeping the mango salsa in a separate small container so it stays fresh. The chicken and sauce can also be frozen for up to 2 months; just thaw overnight in the fridge and reheat gently, adding a fresh batch of salsa when you’re ready to eat.

FAQs

Can I make this chicken and rice meal prep ahead of time?

Yes, this recipe is ideal for prepping ahead. Cook the chicken, sauce, and rice up to 4 days in advance and store in the fridge, keeping the mango salsa separate until you’re ready to serve.

Can I freeze mango chicken and rice bowls?

You can freeze the cooked chicken and rice for up to 2 months, but the fresh mango salsa doesn’t freeze well, so it’s best to make a fresh batch when you’re ready to eat.

What can I use instead of fresh mango juice?

If you can’t find mango juice, a combination of orange juice and a little extra brown sugar can work in a pinch, though the flavor will be slightly less tropical.

How spicy is the mango salsa?

The heat level is fully adjustable since you control how much jalapeno goes in; start with 1 tablespoon and add more to taste if you like a spicier kick.

What type of rice works best for meal prep?

White rice, jasmine rice, and brown rice all reheat well for meal prep, so use whichever you prefer or already have cooked and on hand.

Mango Chicken and Rice Meal Prep Bowls

Prep time: 20 min | Cook time: 15 min | Total time: 35 min | Servings: 4

Ingredients

For the Mango Salsa

• 1 whole mango, peeled and diced
• ⅓ cup finely chopped red bell pepper
• 1-2 tablespoons fresh, finely chopped jalapeno
• 1 tablespoon fresh, finely chopped cilantro
• 1-2 tablespoons fresh lime juice

For the Mango Sauce

• ½ cup mango juice
• 3 tablespoons light brown sugar
• 2 tablespoons vinegar (white or apple cider)
• 1 teaspoon corn starch
• 1 clove garlic, finely minced
• ¼ teaspoon fresh, finely minced ginger
• ¼ teaspoon salt

For the Chicken and Bowls

• 1 tablespoon oil
• 1 lb chicken breasts (2 large or 3 small), cut into ¾-inch cubes
• salt and pepper
• 3 cups cooked rice
• lime wedges, for serving

Instructions

1. In a medium bowl, combine the diced mango, red bell pepper, jalapeno, cilantro, and 1 tablespoon of lime juice. Stir and add more lime juice if desired. Cover and refrigerate until ready to use.
2. In a large glass measuring cup, whisk together the mango juice, brown sugar, vinegar, corn starch, garlic, ginger, and ¼ teaspoon salt until smooth. Set aside.
3. Heat a large skillet over medium-high heat and add the oil. Season the cubed chicken lightly with salt and pepper, then add to the skillet, flipping to brown on each side, about 2-3 minutes per side.
4. Pour the sauce into the skillet with the chicken. Cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 5-6 minutes.
5. Spoon ¾ cup hot cooked rice into each bowl. Top with a quarter of the chicken and sauce, then finish with mango salsa as desired. Serve with lime wedges.

For easier meal prep, divide the chicken and rice into 4 containers and keep the mango salsa in small separate containers so it stays fresh until serving time.