If using whole dried mango, finely chop or pulse in a food processor to make 1/2 cup and rehydrate briefly with 1 tablespoon warm water if too hard. In a bowl combine dried mango (or mango powder), chipotle powder, smoked paprika, brown sugar, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Whisk to combine.

Coat Chicken

Pat chicken breasts dry with paper towel. Drizzle 1 tablespoon olive oil and 1 tablespoon lime juice over chicken. Rub the mango-chipotle dry mix evenly over both sides of each breast, pressing so it adheres. Let sit at room temperature 15 minutes or refrigerate up to 2 hours for more flavor.

Cook Chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. When hot, place chicken breasts in pan (do not overcrowd). Cook 4–6 minutes per side depending on thickness, until charred in spots and internal temperature reaches 74°C (165°F). If using an oven, sear 2–3 minutes per side in an ovenproof skillet, then transfer to a 200°C (400°F) oven for 8–12 minutes. Remove chicken to a cutting board and rest 5–7 minutes before slicing thinly across the grain.

Lemon Quinoa

Rinse quinoa thoroughly in a fine-mesh sieve under cold water for 30–60 seconds to remove bitterness. In a medium saucepan, combine rinsed quinoa and 2 cups broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes.

Fluff quinoa with a fork and stir in lemon zest, lemon juice, 1 tablespoon olive oil, salt, pepper, and chopped parsley if using. Taste and adjust seasoning. Keep warm until plating.

Seasonal Vegetables

Preheat a separate skillet or use a sheet pan under the broiler. Toss zucchini, yellow bell pepper, and red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and oregano (or thyme).

Sauté vegetables over medium-high heat for 6–8 minutes until tender-crisp with some caramelized edges, or roast on a sheet pan at 220°C (425°F) for 12–15 minutes, stirring once, until tender. Keep warm.

Avocado & Pico de Gallo

Make Pico de Gallo

In a bowl combine diced tomatoes, red onion, jalapeño (if using), cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to mix.

Fold diced avocado into the pico just before serving to avoid browning. Taste and adjust lime and salt. Set aside.

Assembly & Serve

Plate Base

Divide lemon quinoa among 4 plates (about 3/4 cup quinoa per plate). Arrange a portion of seasonal vegetables alongside the quinoa.

Add Chicken

Slice the rested chipotle mango chicken thinly and fan 1 chicken breast (or equivalent slices) over each quinoa portion.

Top with a generous spoonful of avocado pico de gallo and garnish with extra cilantro and lime or lemon wedges. Serve immediately.