Mango and Black Bean Super Food Bowl
1 cup rice
1 lb boneless & skinless chicken breasts, cut into cubes
1 tbsp coconut oil
1/2 tsp chilli powder
1/2 tsp salt
1 cup lettuce
1 large ripe mango, peeled & diced
14 oz can black beans, drained & rinsed
2 large avocados, pitted and sliced
1 lime, cut into wedges
1 jalapeno pepper, seeded & minced (leave seeds in if you like heat)
1 bunch cilantro, finely chopped**
Cook rice as per package instructions.
In the meanwhile, preheat large non-stick skillet on medium – high heat and swirl oil to coat. Add chicken, chili powder and salt; cook for 10 minutes or until cooked through, stirring occasionally. Set aside.
Chop vegetables/fruits and get other ingredients ready. Make Cilantro Avocado Dressing.
To serve, I like to place everything in a large baking dish for self-serve or divide evenly among 4 bowls and drizzle with dressing. Enjoy warm or cold.
Recipe tweaked from Ifood real