Spicy Chicken and Plantain Rice with Mango-Avocado Salsa (Recipe Challenge Winner!)

gluten freemeat & poultrypaleo
Spicy Chicken and Plantain Rice with Mango-Avocado Salsa

Spicy Chicken and Plantain Rice with Mango-Avocado Salsa

I am like a proud mother today, boasting about my child winning a spelling bee.

Today, I’m presenting you with the winning recipe from the Inspiralized Community’s March Recipe Challenge.

Not only do I love this recipe, but I’m overjoyed by how creative you all are with spiralizing and honored that you share your creations every day with me, via Instagram, Twitter, Facebook and now, the Inspiralized Community.

Spicy Chicken and Plantain Rice with Mango-Avocado Salsa

I’ve said it before and I’ll say it again, it’s so exciting for me to see others spiralizing. Whether you’re spiralizing now because you’re Inspiralized or you’ve been spiralizing for years, it makes me happy.

If you don’t already make sure you hashtag “Inspiralized” (#inspiralized) when posting a picture up on Instagram or just @Inspiralized on any form of social media – it makes my day to go through all of the tagged spiralized dishes. I’ve even been inspired by some of your recipes!

But today’s about the community. I created the community mainly because I wanted all of you to have an area to share your ideas, thoughts, recipes and love for spiralizing.

Spicy Chicken and Plantain Rice with Mango-Avocado Salsa

Every month, I host a “Recipe Challenge.” In this recipe challenge, I offer a theme and ask you all to take the month to create a recipe and post it up. Then, I let my blog readers vote on their favorite recipe.

Finally, the winning recipe is recreated by me, photographed and posted up on Inspiralized.com.

Liz’s winning recipe is: Spicy Mexican Chicken with Plantain Rice & Avocado Mango Salsa.

Spicy Chicken and Plantain Rice with Mango-Avocado Salsa

This meal has everything – spiciness, savoriness, healthiness and flavorfulness. Every bite has mega taste! However, if you don’t like spicy, this dish isn’t for you – it’s got a big kick! The avocado helps soften the spiciness and adds great texture, while the mango balances everything out with its natural sweetness.

I really enjoyed making this recipe – it’s definitely one of those recipes that takes a bit of time to prepare, but is totally worth it. It saved perfectly in the fridge, so it is a handy recipe for dinner and a few days’ worth of lunch leftovers.

I made a few adjustments to the recipe (hope you don’t mind, Liz!), so if you want to see her original, make sure you head on over to the community and check it out in the March Recipe Challenge forum.

Spicy Chicken and Plantain Rice with Mango-Avocado Salsa

Changes include:

  1. I omitted the Greek yogurt – I thought it took away from the flavor of the rest of the dish and wasn’t needed. If you don’t like spicy, keep the Greek yogurt, it balances out the spice.
  2. I cut down the measurements for the chicken spices to bring the heat down a bit (I felt that 2 tbsp chili powder and 1 tsp red chili flakes was too much). If you like very spicy, keep it as is.
  3. I mixed the spices together first before adding to the chicken, instead of adding them one after another. This offers a better balance of flavor.
  4. I didn’t use honey.
  5. I added measurements to a few of the ingredients, for ease of follow, as well as reorganizing the directions so they are more step-by-step.
  6. I omitted the chili powder from the plantain rice, to take down the heat again. If you don’t mind spicy, keep it.
  7. I omitted the cilantro from the plantain rice, since the salsa has plenty of it and the coriander in the rice is essentially cilantro.

Thank you so much to Liz for creating this recipe and to all of the other entrants! I cannot wait to see what you all come up with for the April Recipe Challenge, which is for The Perfect Side Dish. The contest closes on April 30th.

If you’re not part of the Inspiralized Community already, click here to join (it’s free!) The more people that join, the more exciting opportunities I’ll have for you all.

What do you think of Liz’s recipe?

Spicy Chicken and Plantain Rice with Mango-Avocado Salsa (Recipe Challenge Winner!)

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 3 -4


  • For the Chicken:
  • 1 tbsp olive oil
  • 3 boneless skinless chicken breasts cubed
  • 1 tbsp chilli powder
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp red chilli flakes
  • salt and pepper to taste
  • 1/2 cup chicken broth
  • For Salsa:
  • 1 ripe mango peeled and chopped
  • 1 avocado chopped
  • 1 jalapeno seeds removed and finely minced
  • zest and juice of one lime
  • 2 tbsp chopped cilantro
  • salt and pepper to taste
  • For Plantain Rice:
  • 3 medium-ripe plantains
  • 1 tbsp olive oil
  • 1/2 a yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 to 1 cup chicken broth
  • salt and pepper to taste


  • Combine all of your ingredients for the salsa into a bowl and toss to combine. Set aside in the refrigerator.
  • Peel the plantains and spiralize them, using Blade C. Place the noodles in a food processor and pulse until the noodles become rice-like. Set aside.
  • Mix all of your spices for the chicken in a bowl and stir to combine. Set aside. Place a large skillet over medium heat and add in the olive oil for the chicken. Cook until lightly browned and then add in the dry spice mixture and stir to coat the chicken. Then, add the chicken broth and turn down to a simmer, cooking for about 5 minutes. When done, plate into separate dishes for serving.
  • While the chicken is cooking, place another large skillet over medium heat and add in the olive oil for the plantain rice. Then, add in the onion and garlic. Cook for 2 minutes and then add in the plantain rice spices. Stir to combine and then add in the plantain rice, cook for 1 minute and then add in the chicken broth. Let reduce fully and add more broth if needed. Cook to your desired consistency, about 5 minutes.
  • Top the dishes that have chicken in them with the plantain rice and top with mango-jalapeno salsa. Enjoy!


Adapted from Liz's Recipe on the Inspiralized Community

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


This looks so good!! I've never thought to cook at hoe with plantains, but that may be changing!!
Steph - definitely try it, it's so yummy!
Traci B. says:
I am following the Weight Watchers program and most of your recipes fit right in or are easily adaptable. I love plantains, but they are so starchy that they carry a fairly high Weight Watchers point value. What vegetable would you suggest to substitute for the plantain in this recipe and still keep the concept of the "rice"?
You can use carrot or beet to capture that low carb count!
Traci B. says:
Thank you!
Yum! I've never tried plantains before. I'll have to look for them the next time I go to the grocery store. My dad makes an awesome mango salsa that we'll use to top grilled tilapia filets. Mango is tasty!
Photos are amazing! I have been loving plantains lately and I am definitely pinning this for the future. Eek I had every intention of making a delicious spring salad but an un-planned trip has come up. Fingers crossed I can submit for May... you know I love my spiralizer :)
Sheryl says:
Emma says:
For someone who doesn't like plantains I really enjoyed this recipe! Unfortunately my plantains were overripe, so after I pulsed them in the food processor they turned to mush. But I continued on with the recipe as written and ended up with a delicious crispy plantain pancake! We piled everything on top and ate every bite! Awesome recipe.
Brianne says:
Can I sub sweet potatoes for this recipe?
Monica says:
Hi! Loving all these recipes - keep 'em coming!! Do you have the nutrition info on this one thanks!
Joanna says:
I made this for dinner tonight..my hubby picked it out...and it was ridiculously good. Seriously. You'd think you were eating regular rice, and the salsa was amazing. I made a mild version, but still a little spicy , chicken...and it just as bang on. I can't believe my husband let me replace real rice with veggies. I'm making this one again for sure!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

we’re flying back to new jersey on friday and already starting to miss it here in florida ☀️ the weather’s nice, but I’ll most miss all the time spent with our family together 🙏🏼 for the past (almost) 2 years, we’ve spent a lot of time in florida with my family and that’s been the silver lining of the pandemic 🙏🏼 right now, my grandmother is here and that time is extra special. I don’t think I’d ever have the chance to be with her for this amount of time otherwise, and I am so, so grateful for it 👵🏼💓 photos by @karlakorn 📸 ...