Mango Teriyaki Chicken Bowls
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Ingredients:
1 package (10 oz) teriyaki pineapple chicken meatballs
4 cups spring mix
4 cups arugula
3/4 cup long grain white rice, uncooked (sub brown rice)
1 and 1/2 cups water
2 tsp olive oil
1/2 tsp salt
1/2 lime, zested
1 and 1/2 tbsp fresh lime juice, to taste
1/3 cup fresh cilantro, finely chopped
1/2 garlic clove, minced
2 cups cauliflower, steamed
2 medium mangoes, diced
1/4 cup green onion, thinly sliced
Instructions (yields 4 servings):
For the meatballs: Bake or pan-fry until heated through and lightly caramelized. If baking, preheat oven to 375°F and place meatballs on a baking sheet. Bake for 12-15 minutes until heated through. If pan-frying, add meatballs to a skillet with a splash of water, cover, and heat on medium for 6–8 minutes. Stir occasionally.
For the rice: Rinse the rice under cold water until the water runs mostly clear. This helps prevent stickiness. In a medium saucepan, combine rice, water, oil or butter, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then stir in lime zest, lime juice, chopped cilantro, and garlic. Taste and adjust with more lime juice or salt if desired.
For assembly: In each bowl, start with a bed of spring mix and arugula. Add a scoop of cilantro lime rice and a portion of cauliflower. Top with 3–4 chicken meatballs. Spoon over diced mangoes and sprinkle with green onion. Option to drizzle with extra lime juice, teriyaki sauce, or a dollop of yogurt for creaminess.
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DF | GF | High Protein