A little zing with bursts of freshness make this a great power bowl for lunch or weeknight supper.
Preheat your oven to 400*
In a medium size bowl stir together the smoked paprika, chili powder, zest and lime juice of 1 lime, honey, olive oil and salt & pepper.
Slice the boneless chicken breasts into strips and add to the bowl of chili lime seasoning you just blended in Step 2. Gently turn the chicken over in the bowl to coat with the chili lime blend. Set aside to marinate for 10-15 minutes.
Cook the Long & Wild Rice blend with the vegetable broth in your rice cooker, or on stovetop according to package directions. Once cooked, fluff the rice and leave covered until ready to serve.
Make your mango avocado salsa in another medium sized bowl. Mix the diced mango, avocado, tomato, red onion and jalapeno. Add the zest & the lime juice of the 2nd lime, the cilantro and a dash of salt. Stir to combine. Set aside.
Cover a baking sheet with parchment paper. Spread the marinated chicken strips on the baking sheet and cook in the oven for 15-20 minutes, until no longer pink.
To assemble the bowls, toss the wild rice with the mango avocado salsa and partition between 2 or 4 bowls. Place the chicken strips on top, and garnish if desired with chopped cilantro.
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