Tropical Sweet Chili Chicken Rice Bowls

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!

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

5 from 1 vote

Cook Time: 30 mins

Total Time: 30 mins

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Print Rate

These tropical 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.

4

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:

Storage

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 or warmed up
• Do not freeze

Nutrition Information

Serving: 1rice bowl, Calories: 485kcal, Carbohydrates: 57g, Protein: 24g, Fat: 19g, Saturated Fat: 3g, Sodium: 230mg, Fiber: 10g, Sugar: 15g

Author: Denise Bustard

Course: Dinner

Cuisine: American

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