Coconut Mango Chicken Bowls

Preheat your outdoor grill to a medium-high heat setting and lightly brush the grill grates with oil to prevent sticking.

In a saucepan, combine water and rice, then bring the mixture to a rolling boil. Once boiling, reduce the heat to a lower setting and cover the saucepan with a lid. Continue to cook until the rice is tender and has absorbed all the water, which should take around 20-25 minutes.

Meanwhile, blend together mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt in a blender until you get a smooth consistency. Place the chicken breasts in a shallow dish and pour half of the sauce over them; let it marinate for 10 minutes.

In a separate bowl, combine black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt to create a delicious corn salsa.

Grill the chicken breasts until they are cooked through, meaning there's no pink color left in the center and the juices run clear. Use an instant-read thermometer to check if the chicken has reached a safe internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius). Remove the chicken from heat.

Distribute the cooked rice evenly among 4 glass meal prep bowls. Add 2 pieces of grilled chicken to each bowl, followed by a spoonful of the reserved mango sauce, some corn salsa, and a sprinkle of coconut. Top it all off with sliced avocado and cover the bowls with lids. Refrigerate for up to 5 days, making it a convenient meal prep option.