These sweet chili chicken rice bowls are made with juicy sweet chili chicken, mango chunks, guacamole, and cashews! Ready in 30 minutes using slow cooker sweet chili chicken.
One of my favorite ways to meal prep is to cook a big batch of protein and use it up in multiple meals through the week. These sweet chili chicken rice bowls are made using slow cooker sweet chili chicken recipe , but you could also swap for slow cooker honey lime shredded chicken instead!
These sweet chili chicken rice bowls are simple to prep, flexible, and full of tropical flavors! With crunchy cabbage, sweet mango, and creamy guacamole, it's a unique and delicious recipe to make for lunch or dinner.
By cooking the sweet chili chicken and rice ahead of time, you can get this meal on your table in 20 minutes or less!
Reasons you'll ♡ these sweet chili chicken rice bowls:
- the tropical flavors are a fun way to mix up your dinner routine
- this recipe is part of a meal plan where we cook a big batch of chicken and use up in three meals
- they are flexible and easy to customize based on what you have in your pantry and fridge
Ingredients you'll need
- Sweet chili chicken- or any shredded chicken
- Rice- as a base; I love using basmati rice (here are some tips to get it perfect and fluffy). For a lighter recipe, you could swap for cauliflower rice.
- Mangoes- peeled and cut into cubes
- Vegetables- I love using cabbage, shredded carrots, and bell peppers
- Cashew- for added crunch and a nutty flavor
- Guacamole- optional, but goes so well with the mango
This recipe is part of a meal prep plan
One of my favorite meal prep strategies is to cook up a big batch of a protein in the slow cooker and use it up in multiple meals throughout the week. This saves so much time, and gives you a huge head start on dinner.
These sweet chili chicken bowls are part of a meal prep plan based around cooking a big batch of sweet chili chicken
- Sweet Chili Chicken (base recipe)
- Sweet Chili Chicken Quesadillas + Peach Salsa
- Sweet Chili Chicken Tacos
Variations
This is an extremely flexible recipe, and you can get really creative with the add-ins!
- Swap rice for cauliflower rice
- Swap chicken for black beans (here's my favorite Instant Pot black beans recipe)
- Swap mango for peaches or pineapple
- Swap guacamole for a balsamic reduction
- Add in spinach, kale, or other greens
Meal Prep + Storage Tips
Parts of this recipe do not keep well for meal prep. Here are tips for prepping it ahead:
- Leave off the mango, guacamole and cashews until serving
- Store cooked rice and sweet chili chicken in the fridge for up to 4 days
- Store pre-chopped vegetables in the fridge for 5-7 days
- Serve cold
- Do not freeze
More healthy and delicious dinner ideas
- Buddha Bowl Recipe
- Honey Sesame Chicken Lunch Bowls
- Egg Roll in a Bowl
- Pulled Pork Burrito Bowls
- Falafel Salad Bowls (Meal Prep)
- Vegan Sushi Bowl Meal Prep
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Tropical Sweet Chili Chicken Rice Bowls
Ingredients
- ¾ cup basmati rice uncooked
- 2 cups slow cooker sweet chili chicken
- 2 mangoes ripe; cut into cubes
- 4 cups mixed veggies such as cabbage, shredded carrot, bell peppers
- ½ cup cashews
- 2 tablespoons cilantro chopped (optional)
Guacamole:
- 2 avocados ripe
- ¼ cup tomatoes diced (optional)
- ¼ teaspoon salt
- ½ lime juiced; roughly 1 ½ tablespoons
- 1 clove garlic minced
Instructions
- Cook rice according to package directions and set aside to cool.
Guacamole
- Remove the pits and scoop out the avocado flesh into a bowl using a spoon.
- Mash with a fork until chunky. Stir in the tomatoes, salt, lime and garlic.
Sweet chili chicken rice bowls
- Divide ingredients evenly between 4 bowls.
- Serve cold or warmed up.
Tips:
- Leave off the mango, guacamole and cashews until serving
- Store cooked rice and sweet chili chicken in the fridge for up to 4 days
- Store pre-chopped vegetables in the fridge for 5-7 days
- Serve cold or warmed up
- Do not freeze
Nutrition Information
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Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Karly says
Oh my gosh, this looks ah-mazing! So fresh and flavorful, a perfect lunch recipe after all of those heavy holiday meals. Need to make this soon!
Katie says
I'm assuming you just sprinkle cashews on the finished bowl at the end? They are in the name of the recipe but aren't listed in the ingredients or the directions.
Denise says
Hi Katie thanks for the heads up! I've added them into the recipe. You are correct, they are just sprinkled on top 🙂
marcie says
Getting (4) recipes done in one week is a feat -- there's no other way to put it! Especially when they're quality recipes too, which all of these have been. I love these bowls and the mango is such a great touch!
Denise says
LOL I think I'm still recovering from last week. Thanks, Marcie!
Kelly says
These bowls look absolutely gorgeous, Denise! I love anything with sweet chili and all of three meals would be a hit at our house! I'll take a double serving of the mango and guac too please 🙂