Mango Lime Chicken Quinoa Bowls

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 4 cups cooked quinoa
• 1 1/2 cups mango, diced
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 avocado, sliced
• 2 cups red cabbage, shredded
• 1/4 cup cilantro, chopped
• to taste kosher salt and black pepper

Instructions

1. Pat chicken dry and season both sides with chili powder, cumin, salt, and pepper. Let it sit while you prep the mango and toppings.
2. Whisk lime juice, olive oil, honey, and a pinch of salt in a small bowl. Toss half of this dressing with the diced mango and cilantro to make a quick salsa.
3. Heat a skillet or grill pan over medium-high heat. Cook the chicken 5–7 minutes per side, until browned and the thickest part reaches 165°F. Rest for 5 minutes before slicing.
4. Fluff warm quinoa with a fork and stir in the remaining lime dressing. Taste and add more salt if needed.
5. Assemble bowls with quinoa, sliced chicken, mango salsa, cabbage, and avocado. Spoon any extra juices from the mango over the chicken for more flavor.

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