Blackened Chicken Mango Recipe
Blackened chicken thigh, rice and quinoa, mango salsa, roasted sweet potato, organic black bean, kale, scallion, fresh lime, chipotle BBQ Sauce
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Ingredients
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Chicken
Rice and Quinoa
Mango Salsa
Roasted Sweet Potato and Black Beans
Kale and Scallion
Chipotle BBQ Sauce
Method
Preparation
- 1
Prep Sweet Potatoes
Preheat the oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, salt, and pepper in a bowl. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 2
Cook Quinoa and Rice
In a saucepan, combine quinoa and rice with water or broth. Bring to a boil, then reduce heat, cover and simmer for about 15-20 minutes, or until both grains are cooked and water is absorbed. Fluff with a fork and set aside.
Cooking Chicken
- 3
Blacken the Chicken
Rub the chicken thighs with olive oil and blackening seasoning until evenly coated. Heat a skillet over medium-high heat and add the chicken. Cook for 5-7 minutes on each side or until the chicken is cooked through and has a blackened crust.
Making Mango Salsa
- 4
Sautéing Kale and Scallions
- 5
Assembly
- 6
Plate the Dish
On a plate, layer the quinoa and rice mixture, top with blackened chicken, roasted sweet potatoes, sautéed kale and scallions, and organic black beans. Finish with a generous spoonful of mango salsa and drizzle with chipotle BBQ sauce.
