09/06/2022
558 calories, 18F 60C 39P
CHICKEN MARINADE
1/2 cup olive oil
1/4 cup balsamic vinegar, soy sauce or coconut aminos
1 Tablespoon fresh lime juice
1 1/2 Tablespoon Dijon mustard
2 teaspoons minced garlic
2 Tablespoons fresh cilantro, chopped
Salt and pepper, to taste
8 chicken tenderloins
MANGO SALSA
2 mangoes, diced
1 avocado, diced
1/2 red onion, diced
1 red bell pepper, diced
1 bunch cilantro, chopped (reserve 2 Tablespoons for rice)
1/4 teaspoon salt
Juice of 1 lime
CILANTRO LIME RICE
2 cups cooked rice, quinoa, cauliflower rice, or Banza rice
1 lime, sliced
2 Tablespoons fresh cilantro, chopped
Salt and pepper, to taste
INSTRUCTIONS
Place all marinade ingredients in a large ziploc bag and shake to combine.
Place chicken in the bag, close, and refrigerate at least 30 minutes or up to overnight.
To cook the chicken, grill on medium-high heat for 6 minutes per side or cook in a preheated cast iron pan for 5 minutes per side or until no longer pink.
Mix mango salsa ingredients together in a large bowl.
In a separate bowl, combine rice, lime juice, cilantro, salt and pepper.
To assemble meal prep bowls, divide rice amongst four leak-proof glass food storage jars.
Top each with two chicken tenderloins
Divide mango salsa amongst all four bowls. Garnish with a lime wedge.
Close storage containers and refrigerate up to 4 days. To eat, remove mango salsa and lime from the bowl and microwave chicken and rice for 2 minutes.
Pour mango salsa in the bowl, squeeze with lime, and mix to combine.
Enjoy!