Quinoa Chicken Bowls with a Mango Salsa

Quinoa Chicken Bowls with a Mango Salsa

2 large boneless skinless chicken breasts
3/4 cup Sprite
1/4 cup each olive oil and soy sauce
2 tablespoons fresh lime
1/8 teaspoon garlic powder
1 tablespoon honey
1/4 teaspoon salt
Quinoa-1 cup quinoa, 2 cups water, and 1 teaspoon chicken boullion
Mango Salsa
1/2 cup each corn and black beans, both drained and rinsed
1/4 cup red onion, finely chopped
3/4 cup mango, peeled and chopped
1/4 cup red pepper, seeded and chopped
3 tablespoons cilantro, finely chopped
2 tablespoons fresh lime juice
2 teaspoons fresh lemon juice
1 teaspoon olive oil
Optional toppings: extra cilantro, an avocado, squeeze of fresh lime
Combine the Sprite, olive oil, soy sauce, lime juice, garlic powder, honey, and salt. Stir together. Submerge two large boneless skinless chicken breasts (fat removed) into the marinade and let sit covered in the fridge for at least 1 hour and preferably overnight or 8-10 hours. Remove from the marinade and grill until completely cooked through. Meanwhile bring the water and bouillon to boil in a large pot. Once it is boiling, add in the quinoa and return to a boil. Cover the pot with a lid and reduce the heat to low. Simmer until the liquid is completely absorbed – about 12-15 minutes. Remove from the heat and fluff the quinoa. Let stand for about 5-10 minutes. For the mango salsa, prepare all of the ingredients by draining, rinsing, and chopping them as explained in the ingredient list. Stir all the ingredients together. Prepare four plates by placing one cup of quinoa on each plate. Top with 1/2 cooked chicken breast. Divide the salsa evenly among the four plates. Optionally garnish with cilantro and sliced avocado. Squeeze a wedge of fresh lime over the dish. Enjoy immediately.

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