Meal Prep Recipe: Mango Chicken with Coconut Cauliflower Rice


We love this recipe because it's packed with flavor, perfect for meal prepping, and its Whole30 + Paleo approved. All for 30 minutes total prep + cook time. Yes please :)

Mango Chicken with Coconut Cauliflower Rice (Whole30 & Paleo)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Servings 2
Calories 591 kcal


For the sauce:

  • 2 1/2 tsps Coconut oil divided
  • 1 1/2 tsp Fresh ginger minced
  • 1 tsp Garlic minced
  • 1/2 tsp Habanero pepper minced
  • 3/4 Cup Orange Mango or Mango, Juice (100% pure juice)
  • 1/2 Tbsp Coconut aminos
  • 1 tsp Tapioca flour

For the chicken:

  • 3 Tbsp Tapioca flour
  • 8 oz Chicken breast patted dry and cut into one-inch cubes
  • Salt + Pepper
  • 2 Tbsp Coconut oil

For the cauliflower rice:

  • 3 Cups Cauliflower cut into bite-sized pieces
  • 2 tsp Coconut oil
  • 2 Tbsp Unsweetened coconut flakes

For garnish:

  • 1/2 a Large mango cut into cubes
  • Roughly chopped cilantro
  • Diced Green Onion
  • Toasted sesame seeds


  1. In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce. Add in the ginger,garlic and habanero pepper and cook until fragrant, about 1 minute.

  2. Add in the remaining coconut oil, juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the tapioca flour in a small bowl.

  3. Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.

  4. After the sauce as boiled, reduce the heat to medium low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.

  5. Place the tapioca flour into a large ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.

  6. In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit.

  7. While the chicken cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"

  8. heat the 2 tsps of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. *

  9. Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.

  10. Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds.

  11. DEVOUR!

Thanks to Taylor at Food Faith Fitness for putting this together. You can see her original recipe post here for even more detail.

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Meal Prep Snack Recipe: Pecan and Almond Cinnamon Spice Energy Balls

A moth watering recipe courtesy of @Ljadeparker


  • 1 cup almonds
  • 1 cup pecans
  • 1 cup pitted medjool dates (packed) 
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg, pinch sea salt
  • 1 tbsp almond butter
  • 1 tbsp melted coconut oil
  • 2 tsp almond milk (if needed) 


Process nuts then add all remaining ingredients except dates & almond milk and pulse until combined. Add dates then pulse until completely mixed and can roll into balls. Add almond milk if batter is too dry. Makes around 16 balls.

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Meal Prep Recipe: Roasted Potato Wedges and Marinated Chicken Souvlaki

A mouth-watering, must-try chicken dish from @banoon_01


  • Roasted potato wedges
  • marinated chicken souvlaki
  • roasted green beans
  • garlic roasted tomatoes
  • olives and arugula
  • tatziki sauce on the side (not shown).


  • Marinate the chicken chunks in olive oil, lemon juice, fresh and dry oregano, pepper, and Greek seasoning and then grilled them until ready to serve. 
  • Roast the cherry tomatoes in olive oil, salt and pepper, garlic, and fresh oregano.
  • Roast the green beans that are wrapped in foil separately until they are cooked. 
  • Combine the two (removing the garlic chunks) and continued toasting.
  • Finally, add balsamic vinegar and olives for a few more minutes. Stir in a whole container of arugula and let it wilt. 

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