23/05/2024

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Mango Salsa Chicken Bowls + Giveaway

Mango Salsa Chicken Bowls + Giveaway

This post is sponsored by Terry Naturally® Vitamins. All opinions are my own.

Mango Salsa Chicken Bowls are loaded with fresh mango pico de gallo and grilled chicken, avocado, black beans and corn on the cob!

Mango Salsa Chicken Bowls + Giveaway

In the summer, I want all of the fresh fruit, veggies and anything on the grill. These mango salsa chicken bowls are perfect because they are loaded with fresh produce, grilled corn on the cob, black beans and grilled chicken. The perfect summer meal! These bowls are great for a couple days of lunch meal prep for the fanciest and most delicious lunch.

**Keep reading for a Terry Naturally Vitamin D3 giveaway!

Mango Pico de Gallo Chicken Bowls

Mango Salsa Chicken Bowl Ingredients

  • Mango
  • Jalapeno or bell peppers
  • Red onion
  • Cilantro
  • Lime juice
  • Salt
  • Grilled chicken
  • Grilled corn on the cob
  • Black beans
  • Avocado
  • Lime wedges
  • Lettuce (romaine, spinach, arugula) or grains (rice, quinoa, etc.) for the base of the bowl
Mango Salsa Chicken Salad

How to Make Mango Salsa Chicken Bowls

I love making a huge batch of the mango salsa so we can enjoy it with chips as well. It is a delicious snack that is very nutritious! There are a few ways you can make these bowls. Up until the last minute before making these bowls, I couldn’t decide if I wanted to use grains like quinoa, couscous or brown rice or lettuce. It would be great with both! Use what you feel like or whatever you have on hand.

Also, if you don’t feel like grilling the chicken or are vegetarian, feel free just to use the black beans. That is how we would eat these bowls much of the time as we do not eat a ton of meat. It would be amazing with steak or pork though as well. You can top the bowls with a dressing, like a southwest dressing or whip up a little lime vinaigrette with lime juice, olive oil, salt, pepper, garlic powder and onion powder. You can boil your corn on the cob or grill it when you grill the chicken. If you don’t have corn on the cob, frozen corn or canned corn would work well too.

I want to chat about vitamin D. You would think that as a dietitian, my nutrition is perfect but sometimes I need help maintaining healthy levels of vitamin D.* I would imagine this is because I live in Michigan where we don’t get sunlight much of the year. Also, I have been slacking on taking my supplements on a regular basis. 

Vitamin D is not in a ton of foods besides fortified foods and the food it is in like fish and beef liver, I do not eat those foods. Therefore, a supplement is the way to go to help support my vitamin D levels. I started myself on the Terry Naturally Vitamin D3 supplement in 5000 IU. Vitamin D supports strong bones and the immune system.* 

Vitamin D is important for your bones and teeth to utilize and process calcium and phosphorus as it is absorbed in the intestines. Clinical trials also show that optimal levels of vitamin D are important for healthy brain function. I definitely want to support good mental health so I’m working on increasing my vitamin D levels.*

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Mango Salsa Chicken Bowls

Yield: serves 4 

Mango Salsa Chicken Bowls

Mango Salsa Chicken Bowls are loaded with fresh mango pico de gallo and grilled chicken, avocado, black beans and corn on the cob!

Prep Time: 15 minutes Cook time: 20 minutes Total time: 35 mins

INGREDIENTS

  • 4 cups cooked grain of choice (brown rice, quinoa, couscous) or 8 cups lettuce (romaine, spinach, arugula)
  • 1 pound grilled chicken, sliced- seasoned with garlic powder and onion powder
  • 1 can low-sodium black beans, drained and rinsed
  • 2 corn on the cob
  • 1 large avocado, sliced
  • Lime slices 
  • Mango Salsa
  • 1 cup chopped mango
  • 1/2 cup chopped red onion
  • 1 finely diced jalapeno
  • 1 diced red pepper
  • 1/4 cup chopped cilantro
  • Juice from 1/2 lime
  • 1/2 teaspoon salt
  • Salad dressing- lime vinaigrette, ranch or Italian works well

INSTRUCTIONS

  1. Cook grain of choice according to directions or wash lettuce.

  2. Grill chicken until chicken is cooked through and slice thinly.

  3. Drain and rinse beans. Heat when serving if desired.

  4. Boil corn on the cob until corn is bright yellow. When slightly cooled, cut corn kernels off the cob. Or you can grill the corn when you grill the chicken.

  5. Mix together the mango, onion, jalapeno, cilantro, bell pepper, lime juice and salt for the mango salsa in a bowl.

  6. To serve, scoop your grains or lettuce into the bottom of your bowl. Top with all of the toppings and salad dressing.

Tip: Everything except for the mango salsa stores well in the fridge for up to 4 days.

Tip: Store in separate containers or mix all together for leftovers. 

Try more easy bowl recipes!

Chicken Fajita Burrito Bowls

Mediterranean Chicken Bowls

Fall Power Bowls

Greek Chicken Meal Prep Bowls

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Giveaway

The giveaway will be for a bottle of Terry Naturally Vitamin D3 to one winner.

a Rafflecopter giveaway