Mango Chili Chicken Rice Bowls

Ingredients

• 450 g chicken breast, cut into bite-sized pieces
• 300 g rice
• 15 ml olive oil
• 5 ml chili powder
• 1 red bell pepper, sliced
• 120 ml mango chili sauce
• 70 g diced mango
• 50 g shredded purple cabbage
• 3 g chopped cilantro
• salt
• black pepper

Method

1. Step 1

   Cook 300 g rice according to the package directions and keep it warm.

2. Step 2

   Season 450 g chicken breast, cut into bite-sized pieces, with salt, black pepper, and 5 ml chili powder.

3. Step 3

   Heat 15 ml olive oil in a skillet over medium-high heat and cook the chicken for 5 to 6 minutes until browned and cooked through.

4. Step 4

   Add 1 sliced red bell pepper and cook it for 2 minutes until slightly softened.

5. Step 5

   Stir in 120 ml mango chili sauce and cook for 1 minute until the chicken is glossy.

6. Step 6

   Divide the rice between bowls and top it with the chicken, 70 g diced mango, and 50 g shredded purple cabbage.

7. Step 7

   Finish the bowls with 3 g chopped cilantro and serve right away.