Spicy Chicken Taco Bowls with Mango Salsa

1. Prepare the main components: Grill spicy marinated chicken. Sauté red and green bell peppers and onions until tender. Cook brown rice if desired.
2. Prepare the mango salsa: Dice 1 mango, 1 red bell pepper, 1 small jalapeño, and 1 avocado. Finely chop 1/2 small red onion. Wash fresh corn and cut the kernels off the cob.
3. In a bowl, combine the diced mango, chopped red onion, diced red bell pepper, diced jalapeño, diced avocado, and fresh corn kernels.
4. Add 1 tablespoon coconut water, 1 tablespoon olive oil, and the juice from 1/2 lime to the salsa mixture. Season with salt, pepper, and garlic powder to taste. Top with fresh cilantro.
5. To assemble the taco bowl: In a large bowl, layer romaine lettuce, black beans, brown rice (if using), sautéed vegetables, grilled chicken, and 1/2 an avocado. You can add an almond flour tortilla on the side or broken into pieces.
6. Top the bowl generously with the freshly prepared mango salsa.