Mango Habanero Bowls

Name: Mango Habanero Bowls
Yield: 7 servings
Ingredients: 3 lbs chopped chicken breast; 10 g paprika; 10 g onion powder; 8 g chili powder; 6 g smoked paprika; 5 g salt; 4 g black pepper; 3 g cumin; 2 g cayenne pepper; 3 g crushed red pepper; 2 g ground mustard; 2 g oregano; 1 g cinnamon; 8 oz chopped onions; 8 oz chopped peppers; 400 g uncooked jasmine rice; 3 cups water; 1 cup plain Greek yogurt; 300 g sliced mangoes, no skin; 21 g honey; 7 jalapeño peppers; 1 tablespoon jalapeño pepper sauce; 20 g cilantro

Serves 7

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Mango Habanero Bowls

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Serves 7

Directions

1Season the chopped chicken breast with paprika, onion powder, chili powder, smoked paprika, salt, black pepper, cumin, cayenne pepper, crushed red pepper, ground mustard, oregano, and cinnamon.
2Mix the seasoned chicken and let it cook for 5 minutes.
3Add chopped onions and chopped peppers to the chicken and continue cooking until done.
4Weigh 400 grams of uncooked jasmine rice, rinse it, and add it to a rice cooker with 3 cups of water.
5Let the rice cook.
6For the high-protein sauce, combine 1 cup plain Greek yogurt, 300g sliced mangoes (no skin), 21g honey, 7 jalapeño peppers, and 1 tablespoon jalapeño pepper sauce.
7Blend the sauce ingredients for 10 seconds.
8Give the sauce a shake.
9Blend for 10 more seconds.
10Add the cooked chicken to a large bowl.
11Add the cooked rice to the chicken.
12Add the mango habanero sauce to the chicken and rice.
13Mix everything together.
14Add 20 grams of cilantro and mix again.
15Divide the mixture into 7 meal prep containers.

Ingredients

3 lbs chopped chicken breast
10 g paprika
10 g onion powder
8 g chili powder
6 g smoked paprika
5 g salt
4 g black pepper
3 g cumin
2 g cayenne pepper
3 g crushed red pepper
2 g ground mustard
2 g oregano
1 g cinnamon
8 oz chopped onions
8 oz chopped peppers
400 g uncooked jasmine rice
3 cups water
1 cup plain Greek yogurt
300 g sliced mangoes, no skin
21 g honey
7 jalapeño peppers
1 tablespoon jalapeño pepper sauce
20 g cilantro

Equipment

rice cookerblendermeal prep containers

Tips

For eating from the freezer, add 0.25 cup of water and microwave for 5 minutes.
For eating from the fridge, add 0.25 cup of water and microwave for 2 minutes.

Mango Habanero Bowls

Serves 7

facebook.com

Mango Habanero Bowls

facebook.com

Serves 7

Directions

1Season the chopped chicken breast with paprika, onion powder, chili powder, smoked paprika, salt, black pepper, cumin, cayenne pepper, crushed red pepper, ground mustard, oregano, and cinnamon.
2Mix the seasoned chicken and let it cook for 5 minutes.
3Add chopped onions and chopped peppers to the chicken and continue cooking until done.
4Weigh 400 grams of uncooked jasmine rice, rinse it, and add it to a rice cooker with 3 cups of water.
5Let the rice cook.
6For the high-protein sauce, combine 1 cup plain Greek yogurt, 300g sliced mangoes (no skin), 21g honey, 7 jalapeño peppers, and 1 tablespoon jalapeño pepper sauce.
7Blend the sauce ingredients for 10 seconds.
8Give the sauce a shake.
9Blend for 10 more seconds.
10Add the cooked chicken to a large bowl.
11Add the cooked rice to the chicken.
12Add the mango habanero sauce to the chicken and rice.
13Mix everything together.
14Add 20 grams of cilantro and mix again.
15Divide the mixture into 7 meal prep containers.