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Taste of Summer: Mango, Avocado, Cucumber, Halloumi, and Chicken Bowl 

As the sun shines brighter and the days grow longer, it's time to embrace the vibrant flavors of summer. At, we believe in nourishing both body and soul with delicious, wholesome meals that are as satisfying as they are nutritious. Our mango, avocado, halloumi, cucumber and chicken bowl recipe is the epitome of summer goodness, combining juicy mango, creamy avocado, refreshing cucumber, savory halloumi cheese, and tender chicken into a mouthwatering bowl that's bursting with flavor and goodness.


  • 1 ripe mango, diced

  • 1 ripe avocado, diced

  • Halloumi cheese, sliced into thick strips

  • 1 large cucumber

  • Chicken breasts or thighs

  • Quinoa, rice or low carb rice alternative like konjac or cauliflower rice

  • Juice of 1 lime

  • ¼ Cup Balsamic vinegar

  • Juice of a lemon

  • 2 tbsp mayo

  • 1 to 2 tbsp minced garlic

  • 1 to 2 tbsp dice Thai pepper (or other preferred pepper)

  • 1 tbsp chopped fresh parsley

  • Salt and pepper to taste

  • Optional: extra virgin olive oil for drizzling


  1. Marinate the chicken: In a bowl, combine the minced garlic, diced Thai pepper, chopped parsley, lemon juice, balsamic vinegar, mayo, salt, and pepper. Mix well to create a marinade. Add the sliced chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes up to overnight to allow the flavors to meld.

  2. Cook the chicken: Preheat your grill or pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Cook the chicken for 6-8 minutes on each side, or until cooked through and nicely charred. Once cooked, remove from the grill and let them rest for a few minutes before slicing.

  3. Prepare the mango, avocado, cucumber salad: Add your cubed cucumber, mango and avocado to a bowl along with ¼ cup balsamic vinegar, the juice of a lime, and a tbsp or two of olive oil for extra flavor. Season to taste. 

  4. Prepare the halloumi: While the chicken is cooking, heat a non-stick skillet or grill pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, or until golden brown and slightly crispy. Once cooked, set aside.

  5. Assemble the bowls: Add your cooked quinoa, rice, or low-carb rice alternative evenly among serving bowls. Add your sliced grilled chicken, mango/avo/cucumber salad and grilled halloumi slices.

  6. Drizzle and season: Squeeze fresh lime juice over each bowl and drizzle with a little balsamic vinegar. Season with salt and pepper to taste.

  7. Serve and enjoy: These Zesty Mango, Avocado, Cucumber Halloumi, and Chicken Bowls are ready to delight your senses. Serve them for lunch or dinner, and revel in the delicious harmony of flavors and summer goodness.

Say goodbye to boring salads and hello to the taste of summer with our mango, avocado, halloumi, and chicken bowl recipe. Packed with fresh ingredients, vibrant flavors, and wholesome goodness, this bowl is a celebration of everything we love about summertime dining. Whether you're enjoying it solo or sharing it with loved ones, this recipe is sure to become a favorite in your meal rotation. So grab a bowl, dig in, and savor the taste of summer with

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