Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste. Grill for 4-5 minutes on each side or until cooked through. While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste. Spoon the salsa over the chicken and serve.
While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste. Spoon the salsa over the chicken and serve.
The mango salsa blends perfectly with the chicken for the best sweet and spicy flavor. Place everything but the mango, cilantro and rice in the crock pot. Cook on low for 6-8 hours, or until the chicken is falling apart. Remove the chicken, shred, and return to the crock pot. Stir in the fresh cilantro.
"If you like a little more heat, simply add a jalapeno!" Make mid-week work lunches more exciting with this make-ahead mango chicken bowl. Chicken is marinated in a mango sauce, grilled, topped with a fresh corn salsa, and served over rice.