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  4. Grilled Chicken With Quinoa And Mango Salsa
Grilled Chicken with Quinoa and Mango Salsa

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Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup quinoa
  • 2 cups water
  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon cumin
  • Salt to taste

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Grilled Chicken with Quinoa and Mango Salsa

Created by: Howcan Team

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup quinoa
  • 2 cups water
  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon cumin
  • Salt to taste

Instructions

  • Preheat the grill to medium-high heat.
  • In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Brush the mixture over the chicken breasts.
  • Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
  • In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  • In a large bowl, combine the diced mango, chopped red onion, diced red bell pepper, chopped cilantro, minced jalapeno pepper, 1 tablespoon of olive oil, lime juice, honey, cumin, and salt. Mix well to make the mango salsa.
  • Serve the grilled chicken with a side of quinoa and top with the mango salsa. Enjoy!
Main CourseSide Dish
AmericanLatin

Grilled chicken with a side of quinoa and mango salsa has become a popular dish in modern cuisine. The history of this dish can be traced back to the fusion of Latin American and Mediterranean flavors. Chefs in regions like California and Florida have been known to experiment with this combination, creating a refreshing and healthy meal. The succulent grilled chicken pairs perfectly with the nutty quinoa and the sweet and tangy mango salsa, creating a burst of flavors in every bite. Today, this dish can be found in many trendy restaurants, and its popularity continues to grow. For the best version of this dish, it's crucial to ensure the chicken is perfectly grilled, the quinoa is fluffy, and the mango salsa is fresh and vibrant. This dish offers a delightful alternative to traditional chicken dishes and is a must-try for those seeking a light and flavorful meal.

40 min

|

4

|

400 calories

Instructions

  • Preheat the grill to medium-high heat.
  • In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Brush the mixture over the chicken breasts.
  • Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
  • In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  • In a large bowl, combine the diced mango, chopped red onion, diced red bell pepper, chopped cilantro, minced jalapeno pepper, 1 tablespoon of olive oil, lime juice, honey, cumin, and salt. Mix well to make the mango salsa.
  • Serve the grilled chicken with a side of quinoa and top with the mango salsa. Enjoy!
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