Chipotle Mango Chicken Recipe
sweet & spicy dry rub, ancient grains, seasonal vegetables, fresh avocado & pico de gallo
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Ingredients
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Dry Rub
Chicken
Ancient Grains
Vegetables
Garnishes
Method
Dry Rub Preparation
- 1
Mix the Dry Rub Ingredients
In a small bowl, combine chipotle powder, brown sugar, paprika, cumin, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well until all ingredients are evenly distributed.
Chicken Preparation
- 2
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Rub the olive oil over the chicken, then generously apply the dry rub mixture to all sides of the chicken. Let it marinate for at least 30 minutes or refrigerate for up to 2 hours for deeper flavor.
Cooking the Chicken
- 3
Cooking Ancient Grains
- 4
Prepare the Quinoa
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cooking Vegetables
- 5
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Chop the bell peppers and zucchini into bite-sized pieces and add them to the skillet along with the corn. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant.
Assembly
- 6
Plate the Dish
On a plate, create a bed of quinoa, top with sautéed vegetables, sliced chipotle mango chicken, and finish with diced avocado and pico de gallo. Serve immediately.
