This copycat Chili’s Chile mango chicken recipe with rice is so flavorful and simple! Grilled chicken in a Chile rub, steamed rice, mango Pico de Gallo, and avocado. This dish is bright, filling, and perfect for fresh in-season produce. These bowls make the perfect meal prep or quick weeknight meal. This recipe can be customized so it will work for the whole family.
This copycat chili’s mango chile chicken is a perfect summer dish. Light, flavorful, the perfect balance of bright colors and textures. Easily customize this bowl to your liking, the spicy flavors pair nicely with the sweetness of the mangoes.
When we do go, we like to choose items off the Lighter Menu, like their Mango Chili Chicken! I decided to make an even lighter, lower sodium version of their Mango Chili Chicken! This is the perfect recipe to share today, because it’s also Recipe Redux day! This month’s theme is to Spring Clean:
Nick and I have been dating five and a half years. During those five and a half years, we’ve probably been to Chili’s at least thirty times. Back in the good ol’ days (when I was still a college student and he had just graduated), it was a cheap place for a tasty date night. No shame, right? I mean, who hasn’t been to Chili’s in their life?
Nick’s favorite dish, the Honey Chipotle Chicken Crispers, is the ultimate tastes-delicious-but-makes-you-feel sick dish. Which, by the way, has 1,590 calories, 70g of fat, and a whopping 4,960 mg of sodium. After looking all this information up, I found it hard to go out to eat at Chili’s anymore. We still do go occasionally, but it’s maybe once or twice a year versus once a month like the”good ol’ days”.
My version has 370 calories and 200 mg of sodium. Chili’s version has 520 calories and 2,180 mg of sodium. Keep in mind, however, that my version does not include rice and broccoli. Steam a large crown of broccoli and add a little melted butter, and cook a large batch of brown or white rice in low sodium chicken broth.
And who can’t resist the bottomless chips and salsa? Me, that is, until I became a nutrition major and realized that each basket of chips had 1,600 mg of sodium. EACH. BASKET. And the fresh guacamole had 2,640 mg of sodium. Isn’t guacamole just supposed to be avocado, lime, cilanto, onion and tomato…?
Instructions for the chili mango chicken bowls:
- In a large bowl, combine the chicken, chili powder, cumin, salt, pepper, and garlic. Stir to evenly coat the chicken.
- In a large Dutch oven or sauté pan, heat the oil over medium-high heat. Add in the seasoned chicken and sauté until cooked through, 8-10 minutes. Cook chicken in batches if needed.
*Internal temperature of the chicken should reach 165 degrees before consuming. Test doneness by inserting a instant-read thermometer into the thickest part of the chicken.
- In a large mixing bowl combine mangos, jalapeno, red onion, tomatoes, and cilantro. Stir to combine, season as desired with salt and pepper.
- To a serving bowl add steamed rice, top with the chili chicken, mango salsa, and sliced avocado. Garnish with green onions and extra chili powder if desired. Serve immediately or let cool and store in air tight containers in the fridge for up to 4 days.
This easy recipe will become a favorite!
Mango Chili Chicken & Tex Mex Rice ( like Chili’s)- Episode 2041
FAQ
What is chilli chicken made of?
How many pieces are there in chicken chilli?
Are mango chile chicken bowls healthy?
Mango chile chicken bowls are healthy and delicious, with sweet and zesty flavor. Make this chicken dinner in an oven or on a grill. Gluten free, dairy free, and a paleo option. Serve with cooked rice or cauliflower rice, slices of grilled mango, and any extra sauce or veggies! Peel and dice your mango.
Are mango chile chicken bowls gluten free?
Mango chile chicken bowls are healthy and delicious, with sweet and zesty flavor. Make this chicken recipe in an oven or on a grill – either way, it’s an easy, gluten free, dairy free meal, and we have a paleo option, too! Hey y’all! Let’s do a Cotter cheer because barbecue season is here!
What is a chili crisp chicken mango cucumber rice bowl?
This colorful Chili Crisp Chicken Mango Cucumber Rice Bowl is full of Thai flavors and so simple. Made with flavorful Thai curry paste and doused in a chili crisp butter sauce. The chicken is cooked until caramelized around the edges then added to bowls of rice.
How long to cook mango chile chicken?
Place the chicken in a baking dish and pour the reserved mango chile chicken marinade over the top. Bake at 425 F. for 25 to 30 minutes. Check for doneness at 25 minutes. To caramelize the marinade, I like to broil the chicken for the final minute of cooking time. Here’s a quick 1-MINUTE VIDEO to show you how to make this MANGO MARINATED CHICKEN!