Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 cup dry quinoa (rinsed)
- 2 cups chicken broth (for cooking quinoa)
- 2 large ripe mangoes, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- For the Dressing:
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
Instructions
- Step 1: Cook the Quinoa: Combine the rinsed quinoa and chicken broth in a medium saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. Spread the quinoa on a large plate or tray to cool slightly while you prepare the other ingredients.
- Step 2: Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the cubed chicken with garlic powder, smoked paprika, salt, and pepper. Add the chicken to the skillet in a single layer. Cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the heat and set aside to cool.
- Step 3: Prepare the Dressing: In a small jar or bowl, whisk together the lime juice, honey, apple cider vinegar, and olive oil until well combined. Taste and add a pinch of salt or pepper if needed. Set the dressing aside so the flavors can meld while you assemble the salad components.
- Step 4: Assemble the Bowls: In a large mixing bowl, combine the cooked quinoa, sautéed chicken, diced mango, red bell pepper, red onion, and fresh cilantro. Pour the dressing over the mixture and toss gently to ensure everything is evenly coated. Serve immediately or divide into meal prep containers for later use.
- Cook Time: 35 minutes