Chicken and mango chipotle rice bowl
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Laura Edwards
Chicken and mango chipotle rice bowl
15 minutes of your time is all it takes to prep this gluten-free chicken and mango rice bowl for a tasty work lunch the next day
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
497Kcal
Fat
6gr
Saturates
2gr
Carbs
55gr
Sugars
15gr
Fibre
14gr
Protein
39gr
Salt
0.3gr
Ingredients
- 250g cooked rice (from leftovers or a pouch)
- 1 x 380g carton black beans or kidney beans, rinsed and drained
- 1 x 145g pack (or 1 small) fresh mango, roughly chopped
- 1 x 28g pack mint, leaves picked, or 1 tsp dried
- 2 limes, 1 juiced and 1 cut into wedges to serve
- ½ -1 tbsp chipotle paste, to taste
- 100g natural yogurt
- about 150g cooked chicken
- 2 handfuls of salad leaves, about 50g
Step by step
Get ahead
Prepare the night before, storing the extra dressing separately, and chill.
- Tip the rice into a large bowl, gently break up the grains using a fork. Add the beans, mango and mint; stir. In a small bowl, whisk together the lime juice, chipotle paste and yogurt, then stir half through the rice. Divide the rice between 2 lunchboxes.
- Top with the chicken and salad leaves, drizzle over the remaining dressing, and add lime wedges.
