Mango Salsa Chicken Bowls

Makes 2 servings/bowls


  • 2 skinless boneless chicken breasts, lightly pounded to an even thickness
  • 2 Tbsp avocado or olive oil, divided
  • 1 small ripe avocado, chopped or sliced
  • 1 cup cooked quinoa or brown rice
  • 4 cups salad greens of choice
  • 2-3 Tbsps fresh lime juice

Homemade Mango Salsa:

  • 1 large ripe mango, peeled pitted and cubed
  • a small handful of fresh mint or cilantro leaves, chopped
  • 1 cup chopped cherry tomatoes
  • 1/2 small red onion, diced small
  • 1 jalapeño, seeded and diced
  • juice of 1 fresh lime
  • pinch of sea salt and pepper


Season chicken breast with sea salt and pepper on both sides.

Heat 1 tablespoon of your oil in a large skillet over medium high heat.

Add chicken and cook until golden brown on both sides and no longer pink in the center, 4-5 minutes per side.

Set meat aside on a cutting board, covered, to rest for 5 minutes, then slice it against the grain.

Meanwhile, in a small bowl combine all mango salsa ingredients, gently stir.

To assemble your bowls, divide the salad greens between 2 bowls, then top each equally with cooked quinoa or rice, sliced chicken, avocado and mango salsa.

Drizzle each with a bit of oil and fresh lime juice.

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