Name: Mango Habanero Chicken & Black Bean Meal Prep Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 1 cup (240 ml) long-grain white rice, rinsed; 1 1/2 cups (360 ml) water; 1/4 cup (60 ml) fresh cilantro, chopped; 2 tablespoons (30 ml) lime juice, divided; 1 1/2 lb (680 g) boneless, skinless chicken thighs; 1/4 habanero chile, seeded and very finely minced; 1 teaspoon (5 ml) ground cumin; 1 teaspoon (5 ml) kosher salt; 1 tablespoon (15 ml) olive oil; 1 15-oz (425 g) can black beans, drained and rinsed; 1 ripe mango, diced; 1/4 red onion, finely diced

Mango Habanero Chicken & Black Bean Meal Prep Bowl

Habanero-rubbed grilled chicken thighs with black beans, cilantro rice and fresh mango.

By the Bowlyra kitchen Updated November 11, 2026

Prep

20 min

Cook

25 min

Total

45 min

Makes

4 bowls

This meal prep version of our Mango Habanero Grilled Chicken Bowl uses thighs, which stay juicy through reheating, and a dry rub with a little habanero rather than a glaze. The mango is packed separately so it stays fresh.

Why this recipe works

Thighs tolerate reheating well, and a small amount of habanero in the rub gives fruity heat without overwhelming the chicken.

Ingredient notes

Habanero is very hot; a quarter pepper is plenty. Wear gloves.

Common mistakes

Touching your face after handling the habanero.
Packing mango with hot food.

What to serve with it

Avocado or Greek yogurt.

Meal prep

Lasts 4 days; mango 3 days.

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Cooking tips

Taste the rub before using. Keep the mango cold until eating.

Swaps and variations

Use a jalapeño for mild heat. Use brown rice.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat chicken, rice and beans to 165°F (74°C); eat the mango cold.

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