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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 400 degrees. Line a baking sheet with foil.
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For
4
M
I
1-1.5
lb
Chicken thighs
1
tsp
Oil
1
tsp
Salt
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Per Serving
Calories
417kcal
Fat
11g
Carbs
43g
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NOTES
LAZY VERSION
Use a microwavable rice packet instead of making your own rice.
My grocery store sells remade mango pico de gallo in the produce section. Or you could just add chopped mango to regular pico de gallo!
Just cook the chicken in the skillet. Continue cooking and flipping until it reaches 165 degrees F with a meat thermometer.
SUBSTITUTIONS
This recipe is already dairy and gluten free!
Sub mango: pineapple
Sub for honey: sugar, maple syrup/ agave, or omit
Sub for cilantro: omit
Sub for sriracha mayo: also called “spicy mayo” or can use regular mayo, sour cream, guacamole or omit
Other toppings: guacamole, avocado, cotija cheese
You can serve this as tacos as well! Just omit the rice and serve on tortillas.
STORAGE
Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep the toppings separate from the chicken and rice.
Store the mango salsa separately- I like using these containers.
REHEATING
Remove the chicken and rice from your meal prep container and add to a bowl. Reheat for 1-2 minutes, stirring halfway through. Then add on the toppings.
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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 400 degrees. Line a baking sheet with foil.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1-1.5
lb
Chicken thighs
1
tsp
Oil
1
tsp
Salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
417kcal
Fat
11g
Carbs
43g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
NOTES
LAZY VERSION
Use a microwavable rice packet instead of making your own rice.
My grocery store sells remade mango pico de gallo in the produce section. Or you could just add chopped mango to regular pico de gallo!
Just cook the chicken in the skillet. Continue cooking and flipping until it reaches 165 degrees F with a meat thermometer.
SUBSTITUTIONS
This recipe is already dairy and gluten free!
Sub mango: pineapple
Sub for honey: sugar, maple syrup/ agave, or omit
Sub for cilantro: omit
Sub for sriracha mayo: also called “spicy mayo” or can use regular mayo, sour cream, guacamole or omit
Other toppings: guacamole, avocado, cotija cheese
You can serve this as tacos as well! Just omit the rice and serve on tortillas.
STORAGE
Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep the toppings separate from the chicken and rice.
Store the mango salsa separately- I like using these containers.
REHEATING
Remove the chicken and rice from your meal prep container and add to a bowl. Reheat for 1-2 minutes, stirring halfway through. Then add on the toppings.
Only visible to you
Made it?
Cancel
