Spicy, baked chicken over rice + beans cooled down with a juicy mango salsa. Incredibly flavorful + super simple to make. Whether you’re meal prepping lunches for the week or need an easy weeknight dinner, this bowl is a total winner!


3-4 chicken thighs, boneless/skinless
1/2t garlic powder
1/2t onion powder
1/2t thyme
1/4t salt
1/4t pepper
1t smoked paprika
Pinch-1/8t cayenne (to your spice tolerance)
2T olive oil

1/2 small poblano, finely diced
1/4 small red onion, finely diced
1 mango, diced
1 lime, juice
Pinch of salt
(Shortcut: buy some mango salsa)

3c cooked rice
1 1/2c or 1 can kidney beans (or black or pinto)


Preheat oven to 375°F. Mix garlic powder, onion powder, thyme, salt, pepper, smoked paprika and cayenne together then sprinkle all over the chicken and drizzle with olive oil. Place the chicken on a foil lined baking sheet and roast for 15-20 minutes depending on how big your thighs are. Allow to cool for about 5 minutes then chop. I like to toss it a bit in the leftover juices on the baking sheet.

Meanwhile, stir together poblano, red onion, mango, lime juice + a pinch of salt and set aside. Make your rice and warm up your beans either in a pot with a little water on the stove or microwave them for a little bit.

Build your bowl starting with some rice on the bottom, a scoop of beans, chicken then top with the mango salsa.


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