Meal Prep Week 2: Chili Crisp Honey Sticky Chicken & Mango Salsa Bowls
Week 2 healthy meal prep is here, featuring my daily Creamy Lemon EVOO Elixir shot—a morning ritual for glowy skin, healthy digestion, and gut-friendly wellness that sets the tone for the whole day. This week’s nourishing lineup includes high-protein carrot cake chia pudding, sticky chicken & mango salsa bowls with bone broth rice, and herby labneh with carrots—easy, flavorful recipes perfect for weekly meal prep and balanced eating.
How to Reheat Sticky Chicken & Mango Salsa Bowls?
To keep the flavors fresh and the texture right, it’s best to reheat the bowl in parts:
1. Reheat the chicken & bone broth rice
- Microwave: Place the chicken and rice in a microwave-safe bowl, sprinkle with a little water, cover loosely, and heat for 60–90 seconds, stirring halfway through.
- Stovetop: Warm in a skillet over medium-low heat with a splash of water for 3–4 minutes until heated through.
2. Add the mango salsa after reheating
Keep the mango salsa cold and spoon it on top after the chicken and rice are warm. This keeps the salsa fresh, bright, and juicy. I suggest placing in its own small container, if possible.
3. Optional refresh
Finish with an extra squeeze of lime, a few fresh herbs, or a drizzle of sauce to bring the bowl back to life.
This method keeps the chicken tender, the rice fluffy, and the mango salsa vibrant—just like when you first prepped it.
How to Store Creamy Lemon EVOO Elixir?
tore your Creamy Lemon EVOO Elixir in an airtight glass jar or small bottles in the refrigerator for up to 4-5 days to keep it fresh and vibrant. Since olive oil naturally solidifies when chilled, simply give it a quick shake or stir and let it sit at room temperature for 5–10 minutes before taking your morning shot so it becomes smooth and creamy again.
Cook with me!
Meal Prep Week 2: Chili Crisp Honey Sticky Chicken & Mango Salsa Bowls
Ingredients
For the Creamy Lemon EVOO Elixir:
- 5 tbsp. California Olive Ranch Reserve 100% Extra Virgin Olive Oil
- 3 tbsp. Raw Honey local honey is best for allergies
- ½ cup Water
- 2 " Fresh Ginger peeled
- Juice of 3 Lemons
- 1 tsp. Ground Cinnamon
For the Carrot Cake Chia Seed Pudding:
- 2 cups Whole Milk
- ½ cup Black Chia Seeds
- 1/3 cup Maple Syrup
- ½ cup Finely Shredded Carrots
- 1 tsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- ½ tsp. Ground Ginger
- ½ tsp. Almond Extract
- ¼ tsp. Fine Sea Salt
- 1 ½ cups Vanilla Yogurt preferably low sugar, high protein
- 1/3 cup Chopped Walnuts
For the Sticky Chicken:
- 1 ½ lbs. Chicken Breasts sliced into bite-sized pieces
- Salt & Black Pepper
- 2 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- ¼ cup Honey
- 1 tbsp. Chili Crisp Oil
- Sesame Seeds
For the Bone Broth Rice:
- 1 ¼ cups Basmati Rice
- 1 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- 1 tsp. Fine Sea Salt
- ½ cup Water
- 2 cups Chicken Bone Broth
For the Mango Salsa:
- 2 large Ripe Mango chopped
- 1 ½ cups Cherry Tomatoes halved
- 1/4 th Red Onion finely chopped
- 1/4 cup Fresh Cilantro chopped
- 2 Scallions chopped
- 1 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- Juice of 1 Lemon
- Salt & Black Pepper to taste
For the Herby Labneh & Carrots:
- 2 cups Full Fat Plain Greek Yogurt
- 1 tsp. Fine Sea Salt
- 2 tbsp. Chopped Dill
- 2 tbsp. California Olive Ranch 100% California Extra Virgin Olive Oil
- Juice of 1 Lemon
- 6-8 Carrots peeled and sliced into thin strips
Instructions
To Make the Creamy Lemon EVOO Elixir:
- Add all ingredients into high-speed blender. Blend on HIGH until smooth.
- Use a sieve to strain the mixture, then store in an airtight container. One serving is about 3 tbsp.
To Make the Carrot Cake Chia Seed Pudding:
- In a medium sized bowl, combine the milk, chia seeds, maple syrup, shredded carrots, vanilla, ground cinnamon, ginger, almond extract, and salt. Mix well.
- Divide evenly between 4-5 wide mouth jars. Let sit for 1-2 hours, until chia seeds have thickened.
- Add the vanilla yogurt to a piping bag to pipe on top of the chia pudding.
- Garnish with the chopped walnuts and an extra dash of ground cinnamon.
- Store in the fridge up to 5-7 days.
To Make the Mango Salsa:
- Combine all ingredients in a bowl, toss to mix, then season with salt and black pepper to taste. Set aside.
To Make the Bone Broth Rice:
- Warm up the olive oil to a medium saucepan over medium-high heat for 30 seconds.
- Add the rice to sauté for 1-2 minutes, until translucent and slightly golden.
- Add the water first, as it will begin to evaporate quickly, then the bone broth. Stir in the salt.
- Bring the liquids to a boil, then reduce to simmer on LOW for 15-20 minutes, until liquids are absorbed and rice is cooked.
- Fluff the rice with a fork, then cover to steam 5 more minutes.
To Make the Sticky Chicken:
- Season the sliced chicken bites with salt and black pepper.
- Warm up the olive oil in a large skillet over medium high heat for 30 seconds.
- Add the chicken to sauté until fully cooked, about 5-7 minutes.
- Reduce heat to medium-low, then stir in the honey and chili crisp oil. Once chicken is coated in the sticky sauce, about 1-2 minutes, remove from heat.
- Garnish with sesame seeds.
To Make the Herby Labneh & Carrots:
- Combine the yogurt and salt in a bowl. Mix well, then transfer to a paper towel lined strainer over a separate bowl. Let sit for 1 hour to strain any liquids.
- Drain the liquids, then transfer the thickened yogurt to the bowl to stir in the chopped dill, olive oil, and lemon.
- Store in an airtight container for up to 5-7 days. Store the carrots in a separate airtight container or jar to keep fresh.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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Tried the chicken with mango sallad and the rice! It was so good!!! Looking forward to try the rest of the meal prep recipes
Can I ask what Tupperware or containers you are using in these recipes as its hard to find some good right quality that dont leak.
hi pebels! I found some airtight ones that are lined around the container lid on amazon! They’re also glass which helps with reheating safely!
Do I store the EVOO shot in the fridge? Just made it and it’s absolutely delicious!! Will def be making every week to help with postpartum inflammation. Thank you!!
hi Rachel! you could either store in the fridge or on the counter. if storing in the fridge, let it come to room temp for 10-20 minutes to loosen up again! so happy you loved it!!