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Chipotle Shrimp Rice Bowl with Mango Salsa

Chipotle Shrimp Rice Bowl with Mango Salsa

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This recipe packs a serious amount of flavor! We cook these shrimp on the stovetop for speed and convenience, but these would be great to throw on the grill during the warmer months.

Shortcuts to speed this quick recipe up even more

If you’re looking to get dinner on the table in a serious hurry, you could utilize microwavable rice pouches, peeled shrimp, or pre-made mango salsa to speed things up even more.

Meal Prep

This recipe is perfect for meal prep! You can prepare the mango salsa, rice, and shrimp marinade ahead of time and store in the fridge.

The shrimp only need a few minutes in the marinade, but they can soak in the marinade for up to one day until you’re ready to cook.

Chipotle Shrimp Rice Bowl with Mango Salsa

This flavorful shrimp bowl comes together quickly for a flavorful weeknight dinner
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Servings 4

Ingredients
  

  • 1 lb Shrimp peeled
  • 2 cups Jasmine Rice
  • 4 Tbsp. Olive Oil divided
  • 1 Chipotle Chile in Adobo with 1 Tbsp. of the sauce it came in minced
  • 2 cloves Garlic minced
  • 1/2 tsp. Kosher Salt

Mango Salsa

  • 1 1/2 cup Mango diced
  • 1/2 cup Red Bell Pepper diced
  • 1/2 cup Red Onion finely dices
  • 1/2 Jalapeno seeded and finely diced
  • 1/2 cup Cilantro
  • 1 Lime juiced

Instructions
 

  • Cook rice according to package instructions.
  • In a medium bowl prepare your shrimp marinade by combining 2 Tbsp. olive oil, chipotle pepper and sauce, garlic, salt and pepper. Add shrimp to the marinade and let the flavors meld while you prepare the mango salsa.
  • Combine the diced mango, bell pepper, red onion, jalapeno, cilantro, and lime juice in a medium bowl. Set aside.
  • Slice avocado and set aside.
  • Heat remaining 2 Tbsp. olive oil in a large saute pan and saute shrimp over medium heat for 3-4 minutes, until cooked through.
  • Assemble bowls with rice, shrimp, mango salsa, and sliced avocado.

Greek Chicken Bowl

Greek Chicken Bowl

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This Greek chicken bowl is one of those things I cook eat every day and never get sick of. It’s one of those meals that is super healthy, but feels kind of special with homemade tzatziki sauce and plenty of crumbled feta.

You can set out all the toppings and let everyone in your group customize their bowl with whatever they like, if you’ve got picky kids or someone who insists on extra cheese (like me)! If you’re lucky enough to have any leftovers, they’ll hold up well and make for a great lunch.

Greek chicken bowl

Greek Chicken Bowl with Quinoa or other grains

I love quinoa for this dish, but you could definitely sub in rice, barley, or mixed greens. If you’d rather eat this as a wrap instead of in bowl form, try out my Greek Souvlaki Wrap. If you’re a carb lover like me, try serving this recipe with naan or pita bread – these are my absolute favorite store-bought pitas.

Can I use other proteins in this recipe?

You can use chicken breast for this recipe, but it does tend to be a bit drier which is why I recommend boneless skinless chicken thighs. Chicken breast will work in a pinch, but reduce the cooking time by 5 minutes and try to avoiding overcooking it. Shrimp and thinly sliced pork tenderloin would also work great.

Meal Prep

This recipe was made for meal prep! To make for an easy weeknight dinner I would recommend cooking your quinoa, preparing the tzatziki sauce, and cooking the chicken.

On the day of slice and broil the chicken right before serving and assemble the rest of your toppings while you’re waiting for the oven to pre-heat.

Greek Chicken Bowl

Print Recipe
Prep Time 30 mins
Cook Time 25 mins
Servings 4

Ingredients
  

Greek Chicken Marinade

  • 1.5 lb Chicken Thighs, boneless and skinless
  • 4 cloves Garlic finely minced
  • 1 Lemon juiced and zested
  • 2 Tbsp Olive Oil
  • 1 Tbsp Dried Oregano
  • 1 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 1/4 tsp. Dried Rosemary

Tzatziki Sauce

  • 2 cloves Garlic finely minced
  • 2 cups Greek Yogurt
  • 1 cup Cucumber finely diced
  • 2 Tbsp Lemon juiced
  • 2 Tbsp. Dill minced
  • 1/2 tsp. Garlic Powder
  • Salt and Pepper to taste

Greek Chicken Bowl

  • 3 cups Quinoa (or grain of choice)
  • 1 cup Cherry Tomatoes halved
  • 1/2 cup Kalamata Olives sliced
  • 1/2 cup Feta crumbled
  • 1/4 cup Red Onion pickled or fresh

Instructions
 

Greek Chicken Directions

  • Combine all ingredients and let chicken marinate for at least 30 minutes, or up to 3 hours.
  • Preheat oven for 425° F.
  • Spread chicken thighs out on a 11×17" baking sheet, leaving space between each piece.
  • Bake for 15-20 minutes on the middle oven rack, until chicken is cooked through. Move your oven rack up to about 6" from the roof of your oven.
  • Let your chicken rest until it's cool enough to handle, then slice into 1/2 inch thick strips. Broil for 5-6 minutes, until chicken is golden brown in spots.

Tzatziki Sauce

  • Combine finely minced garlic with a pinch of kosher salt on your cutting board, using the side of your knife to create a paste.
  • Combine yogurt, garlic paste, finely diced cucumber, lemon juice, garlic powder and dill. Season to taste with salt and pepper

Greek Chicken Bowl

  • Cook Quinoa according to package directions.
  • Divide quinoa between four bowls. Top each bowl with a serving of sliced chicken, a handful of cherry tomatoes, and a dollop of tzatziki sauce. Top with crumbled feta and sliced olives.