When the weather warms up, heavy comfort food starts to feel… well, a bit much. That’s when I reach for bright, fresh flavours like this Chicken & Mango Rice Bowl. It’s light, colourful, and has just enough tropical sweetness to trick you into thinking you’re on holiday in Queensland (minus the sand stuck in your shoes).
This is a perfect Plan4One recipe: simple, balanced, and solo-sized. It’s a great way to use up that one mango rolling around in the fruit bowl, and the leftovers of a chicken breast if you’re cooking for one.
🥗 Why this recipe works for you
- Lean protein: Chicken breast fuels your muscles and keeps you fuller for longer.
- Mango magic: Packed with vitamin C, fibre, and natural sweetness.
- Balanced carbs: Brown rice adds fibre and slow-release energy.
- Freshness factor: Cucumber, herbs, and lime make this a spring bowl that’s as light as it is satisfying.
🛒 Ingredients (Serves 1)
- 100–120g chicken breast
- ½ cup cooked brown rice (or ¼ cup uncooked)
- ½ ripe mango, diced
- ¼ cucumber, thinly sliced
- Small handful fresh mint leaves
- 1 tsp olive oil
- Salt & pepper, to taste
- ½ lime, for juice
Optional add-ins: a sprinkle of chilli flakes, coriander, or a drizzle of sweet chilli sauce if you like heat.
👩🍳 Step-by-Step Instructions
- Cook the rice: If starting from uncooked, simmer ¼ cup brown rice in water (about 25–30 mins) until fluffy. Shortcut: use a 90-second microwave pouch.
- Cook the chicken:
- Season chicken breast with olive oil, salt, and pepper.
- Grill or pan-fry over medium heat for 4–5 mins each side until golden and cooked through. Rest 2 mins, then slice thinly.
- Prep the bowl: Place cooked rice in a bowl. Top with sliced chicken, diced mango, cucumber ribbons or slices, and mint leaves.
- Finish it off: Squeeze fresh lime juice over everything. Add chilli flakes or sweet chilli sauce if you fancy a kick.
🔄 Swaps & Variations
- Protein swap: Swap chicken for prawns, salmon, or even tofu for a plant-based version.
- Grain swap: Use quinoa or couscous instead of rice for a quicker cook time.
- Mango swap: If mango isn’t in season, peaches or nectarines are just as good in spring.
- Make it creamy: Add a spoonful of Greek yogurt mixed with lime juice for a tangy dressing.
❄️ Storage & Leftovers
- This bowl is best eaten fresh (mango doesn’t store well once cut).
- If you want to meal-prep: keep the chicken, rice, and veg separate, then add mango and mint just before eating.
- Cooked chicken will last up to 2 days in the fridge.
⚡ Nutrition Per Serve (approx.)
- Calories: ~420
- Protein: 32g
- Fat: 9g
- Carbs: 50g
- Fibre: 6g
💡 Plan4One Tip
Cooking for one often means dealing with “too much” from supermarket packs (like chicken breasts). The trick here? Cook both halves at once. Eat one with your mango rice bowl tonight, and slice the other for tomorrow’s lunch wrap or salad. Zero waste, double win.
🌟 Your Turn
Would you give this tropical twist a try, or are you more of a “stick to the classics” chicken-and-rice kind of cook? Let me know in the comments! If you enjoyed this recipe, share it with a mate who could use a spring refresh at dinnertime — and don’t forget to subscribe for more solo-friendly, healthy recipes from Plan4One.
