Mango Salsa Chicken Thigh Rice Bowls

Ingredients

• Boneless skinless chicken thighs 2.25 lb
• Olive oil 1 tbsp
• Chili powder 2 tsp
• Cumin 1 tsp
• Garlic powder 1 tsp
• Kosher salt 1 tsp
• Lime juice 1 lime 0 unit
• Jasmine rice (dry) 2 cups
• Black beans (15 oz can) 1 can, drained and rinsed 0 unit
• Mango 1, diced 0 unit
• Tomatoes 2 cups, diced 0 unit
• Cilantro 1/2 cup, chopped 0 unit
• Lime juice 1 lime 0 unit
• Optional: Mexican cheese blend 0 unit
• Optional: Avocado 0 unit

Steps

1. Cook jasmine rice according to package directions.
2. Toss chicken thighs with olive oil, chili powder, cumin, garlic powder, kosher salt, and juice of 1 lime.
3. Air fry at 390°F for 12–14 minutes, flipping halfway, until chicken reaches 165°F internal. Rest 5 minutes, then chop.
4. Mix mango, diced tomatoes, cilantro, juice of 1 lime, and a pinch of salt to make quick mango salsa.
5. Assemble bowls: rice + black beans + chicken + mango salsa (add optional cheese/avocado if desired).