with a sweet & smoky dry rub, lemon quinoa, seasonal vegetables, avocado & salsa fresca

In a small bowl, mix together chipotle powder, brown sugar, paprika, garlic powder, salt, and black pepper.

Prepare the Dry Rub

Rub the dry mixture evenly over the chicken breasts. Drizzle with lime juice and let it marinate for at least 30 minutes.

Season Chicken

Preheat a grill or skillet over medium heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature of 165°F/75°C).

Cook Chicken

Rinse the quinoa under cold water in a fine-mesh strainer.

Rinse Quinoa

In a saucepan, combine rinsed quinoa, water, lemon juice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Cook Quinoa

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Fluff Quinoa

Chop zucchini, bell pepper, and red onion into bite-sized pieces.

Chop Vegetables

In a large skillet, heat olive oil over medium heat. Add the chopped vegetables, season with salt and pepper, and sauté for about 5-7 minutes until tender.

Sauté Vegetables

Dice tomatoes, red onion, and jalapeño (if using). Finely chop cilantro.

Chop Ingredients

In a bowl, combine chopped tomatoes, red onion, cilantro, jalapeño, lime juice, and salt to taste. Mix well and set aside.

Mix Salsa

On a plate, serve the grilled chicken alongside a scoop of lemon quinoa, sautéed vegetables, sliced avocado, and a generous spoonful of salsa fresca.

chipotle mango chicken

Recipe information

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