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.
Highlights of the mango chili chicken:
- Tender, flavorful chicken
- Fresh mango salsa is quick and easy
- Full of fresh ingredients
- Family favorite, can be easily customized
- Budget friendly
- Makes a great weeknight meal or meal prep
- Easy recipe
Quick Steps:
- Cut and season chicken
- Sauté until cooked
- Steam Rice
- Prep mango salsa
- Slice avocado
- Assemble bowls
Grocery List & Substitutions:
- Boneless skinless chicken breast, or substitute chicken thighs
- Chili powder
- Kosher salt
- Black pepper
- Garlic powder
- Steamed white rice
- Roma tomatoes
- Jalapeños
- Red onion
- Mango
- Cilantro
- Green onions
- Fresh avocado
Fresh mango pico de gallo pairs perfectly with tender seasoned chicken. Adjust spice level by adding in extra peppers or extra chile powder.
Variations & Serving ideas:
- Add in black beans
- Serve with tortilla chips or strips for extra crunch
- Turn into tacos or a salad
- For extra veggies, add in bell peppers
- Grill chicken for extra char flavor
- Substitutive shrimp or steak
- Serve with Mexican rice or steamed brown rice
Tools I used for this Chili’s mango chicken recipe:
- Shallow Bowls – Perfect for serving rice bowls.
- Tongs – A must kitchen utensil, perfect for transferring the chicken.
- Instant Pot Pressure Cooker – A versatile counter top appliance perfect for quickly cooking rice! My favorite electric pressure cooker.
If you like this Copycat Chili’s Chile Mango Chicken Recipe with Rice, you’ll love these other easy chicken recipes…
Creamy Smothered Cajun Chicken Recipe with Pasta
Quick and Easy Chicken Marsala Recipe without Wine
Air Fryer Teriyaki Chicken Recipe
Easy One Pan Chicken Piccata Dinner Recipe
Air Fryer Sweet And Sour Chicken Recipe
Looking for a fail proof rice recipe, my Failproof Long Grain Rice in the Instant Pot! Or use a rice cooker. Cook rice in chicken broth or coconut milk for extra flavor.
Instructions for the chili mango chicken bowls:
For the Chicken:
- 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.
For the Mango Salsa:
- 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!
Copycat Chili’s Chile Mango Chicken Recipe with Rice
Ingredients
For the Chicken:
- 3 tbsp Olive oil
- 3-4 Boneless skinless, chicken breast sliced thin into strips
- 2 tsp Chili powder
- 2 tsp Cumin
- 1 tsp Salt
- Fresh cracked black pepper
- 2 cloves Garlic, minced
For the Mango Salsa:
- 2 large Mangos, diced
- 1 Jalapeno, finely diced
- 1 small Red onion, finely diced
- 4 Roma tomatoes, diced
- Fresh cilantro, chopped
- Steamed white rice
- Sliced avocado
- Green onion, for garnish
Instructions
For the Chicken:
- 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.
For the Mango Salsa:
- 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.
Nutrition
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