Description
A vibrant fusion bowl with sweet-spicy maple-sriracha chicken, creamy coconut rice, tangy mango-avocado salsa, and fiery chili mayo. Balances tropical, smoky, and zesty flavors in a nutrient-dense, adaptable meal.
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup maple syrup
2 tbsp sriracha
1 tbsp soy sauce (gluten-free if needed)
1 garlic clove, minced
1 tbsp honey
1.5 cups coconut milk
1 cup jasmine rice
1 green mango, diced
1 ripe avocado, diced
1/4 red onion, finely chopped
1 lime, juiced
1/4 cup fresh cilantro, chopped
1 small jalapeño, finely diced
1/2 cup mayonnaise
1 tbsp sriracha
1 tsp lime juice
1 garlic clove, minced
Salt and pepper to taste
Instructions
In a bowl, mix chicken with maple syrup, sriracha, soy sauce, minced garlic, and honey. Let marinate 15-20 minutes.
Preheat grill to medium-high heat (375°F/190°C). Grill chicken 3-4 minutes per side, brushing with excess marinade.
In a medium pot, combine coconut milk, rice, and 2 cups water. Bring to a boil, then simmer 12-15 minutes until tender. Fluff with a fork.
In a separate bowl, mix mango, avocado, red onion, lime juice, cilantro, and jalapeño for the salsa. Season with salt and pepper.
Whisk mayonnaise, sriracha, lime juice, and garlic for the chili mayo.
Assemble bowls: bottom with coconut rice, chicken bites, mango avocado salsa, and a dollop of chili mayo. Garnish with additional cilantro if desired.
Notes
Chicken can be baked at 400°F (200°C) for 15-20 minutes as an alternative to grilling.
For vegan version, substitute chicken with roasted tofu or jackfruit and use vegan mayo.
Store leftover components separately for 3-4 days in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 16g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Carbohydrates: 80g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg