Combining sweet and spicy in one bowl, these Mango Habanero Chicken Rice Bowls are the perfect meal for busy nights.
12 ounces boneless, skinless chicken breasts
1 cup plus 2 tablespoons Litehouse Mango Habanero dressing
1 cup white basmati rice
¼ cup green onions, sliced
1 mango, diced
Place the chicken breasts in a large zip-closure bag and add in 1 cup of Mango Habanero dressing. Allow to marinate at room temperature for 40 minutes.
Prepare the grill to medium-high heat.
Boil 2 cups of water, add in the rice, cover and reduce the heat to low. Simmer for 20 minutes.
While the rice is cooking prepare the chicken on the grill. Add the chicken breasts to the preheated grill and discard the marinade. Cook for 4-6 minutes on each side, until the chicken is cooked thoroughly. (165 degrees F)
Dice the chicken and place it in a bowl along with the mango and green onions. Toss with 2 tablespoons of Mango Habanero dressing. Divide the rice and chicken mixture evenly between 4 bowls and serve immediately.