Jul 14 2026
Restaurants›Moxies Orleans Restaurant›Chipotle Mango Chicken M (gc) Recipe

Chipotle Mango Chicken M (gc) Recipe

Inspired by Moxies Orleans Restaurant
Time1h
Serves4

with a sweet & smoky dry rub, lemon quinoa, seasonal vegetables, avocado & pico de gallo

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Ingredients

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Dry Rub

Chicken and Marinade

Quinoa

Vegetables

Pico de Gallo

Garnish

Method

Dry Rub Preparation

  1. 1

    Make the Dry Rub

    In a small bowl, mix together smoked paprika, ground cumin, chipotle powder, brown sugar, salt, and black pepper until well combined.

Chicken Marinade

  1. 2

    Marinate the Chicken

    In a large bowl, combine olive oil, mango puree, lemon juice, and the dry rub. Add the chicken breasts and coat them evenly with the marinade. Cover and let marinate for at least 30 minutes, or up to overnight in the refrigerator.

Cooking Quinoa

  1. 3

    Cook the Quinoa

    In a medium saucepan, combine quinoa, water or chicken broth, lemon zest, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cooking Vegetables

  1. 4

    Sauté the Vegetables

    Chop the bell peppers and zucchini into bite-sized pieces. In a skillet, heat olive oil over medium heat. Add the vegetables, season with salt, and sauté for about 5-7 minutes until tender-crisp.

Cooking Chicken

  1. 5

    Cook the Chicken

    Preheat grill or skillet over medium-high heat. Remove chicken from marinade and grill or pan-sear for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

Making Pico de Gallo

  1. 6

    Prepare the Pico de Gallo

    Dice tomatoes and red onion, and chop the cilantro. In a bowl, combine all ingredients with lime juice and salt to taste. Mix well and set aside.

Plating

  1. 7

    Serve the Dish

    Slice the grilled chicken. On each plate, serve a portion of lemon quinoa, sautéed vegetables, and sliced chicken. Top with pico de gallo and garnish with sliced avocado.

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