Cut each chicken breast in half length-wise and place the chicken breasts into one or two large ziplock bags.
In a blender or food processor, add the rest of the marinade ingredients and pulse until smooth. Reserve half of the marinade to use for the sauce. Pour the other half of the marinade into the ziplock bag with the chicken and seal the bag leaving no air in the bag. Refrigerate overnight.
Next, combine all the salsa ingredients in a large bowl stir to combine and set aside.
Preheat the oven to 450 degrees F and place the chicken on a cookie sheet. when the oven is preheated cook the chicken for 6 minutes and then turn the heat down to 375 dregrees F and cook for another 20 minutes. When done remove from the oven and allow to cool before slicing.
Cook your rice using the directions on the package or whatever your desired method may be. Add lime juice olive oil and cilantro after cooking and stir well to combine.
Meal Prep: divide the rice, the salsa, and the chicken into 10 containers and top each with the reserved mango sauce. Allow the food to cool to room temperature before placing the lids and refrigerating.