"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.
Add onion, garlic and saute for 1-2 minutes until fragrant. Add broth, honey, soy sauce, vinegar, red chili flakes and mix everything together. Add green peppers and half the mangoes and let it all simmer for 1-2 minutes.
Spaghetti squash – Making it in the instant pot is so quick and a great low carb choice. Baked mango chicken – Mix together all the ingredients (except cornstarch) in a large bowl. Marinate for at least 1 hour. Bake at 350 degrees for about 25-30 minutes or until chicken is cooked through. I recommend using whole breasts instead of cutting them.
Add green peppers and half the mangoes and let it all simmer for 1-2 minutes. Pour the dissolved cornstarch and continue cooking, uncovered, until sauce thickens to your desired consistency. Mix in the remaining mangoes and garnish with thinly sliced green onions, if you like.