Chipotle Mango Chicken Recipe
sweet & spicy dry rub, ancient grains, seasonal vegetables, fresh avocado & pico de gallo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Rub
Chicken and Grains
Seasonal Vegetables
Pico de Gallo
To Serve
Method
Prepare Dry Rub
- 1
Mix the Dry Rub
In a small bowl, combine the smoked paprika, ground cumin, ground coriander, brown sugar, chipotle powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Prepare Chicken
- 2
Season the Chicken
Pat the chicken breasts dry with paper towels. Rub the dry rub mixture generously all over the chicken breasts. Let it sit for at least 30 minutes to absorb the flavors.
- 3
Cook Grains
- 4
Prepare the Quinoa
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Prepare Vegetables
- 5
Sauté the Seasonal Vegetables
Chop the bell peppers, zucchini, and red onion into bite-sized pieces. In a large skillet, heat olive oil over medium heat. Add the chopped vegetables, season with salt and black pepper, and sauté for about 5-7 minutes until they are tender but still crisp.
Make Pico de Gallo
- 6
Serve
- 7
Assemble the Dish
Slice the avocado in half, remove the pit, and scoop out the flesh. On a plate, serve a portion of quinoa topped with sautéed vegetables, sliced chicken, a generous scoop of pico de gallo, and avocado slices.
