Chipotle Mango Chicken M Recipe

Make the dry rub

In a small bowl combine dried mango powder or mango puree, chipotle powder, smoked paprika, ground cumin, brown sugar, kosher salt, black pepper, and garlic powder. Mix until uniform.

Prep the chicken

Pat chicken dry with paper towels. If breasts are thick, slice horizontally to create even thickness (~1/2 inch) or pound lightly between plastic wrap. Rub chicken with olive oil and fresh lime juice.

Apply rub and marinate

Press the mango-chipotle dry rub onto both sides of the chicken, coating evenly. Let rest at room temperature for 15 minutes or refrigerate up to 2 hours for more flavor (bring to room temperature 20 minutes before cooking).

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil if using a skillet. When hot, add chicken and cook without moving 4-5 minutes per side (depending on thickness) until a dark caramelized crust forms and internal temperature reaches 165°F (74°C). Reduce heat if crust browns too quickly. Remove to a plate and tent loosely with foil; rest 5 minutes before slicing.

Rinse quinoa under cold water in a fine mesh strainer until water runs clear. Drain well.

In a medium saucepan bring 2 cups broth to a boil. Add rinsed quinoa, a pinch of salt, reduce heat to low, cover, and simmer 12-15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let sit covered 5 minutes.

Fluff quinoa with a fork, then stir in lemon zest, lemon juice, olive oil, salt, and chopped parsley. Taste and adjust seasoning. Keep warm until serving.

Preheat oven to 425°F (220°C) if roasting, or heat a skillet (or grill) over medium-high heat if sautéing. Toss the mixed vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

If roasting: spread vegetables in a single layer on a rimmed baking sheet and roast 12-18 minutes until tender-crisp and edges caramelize, tossing halfway through. If sautéing: cook in a hot skillet 6-8 minutes, stirring occasionally, until tender and slightly charred. Finish with a squeeze of lime juice if desired.

Combine diced tomatoes, chopped red onion, cilantro, jalapeño, lime juice, salt, and black pepper in a bowl. Taste and adjust seasoning. Let sit 10 minutes to meld flavors; refrigerate until ready to serve.

Slice the rested chipotle mango chicken into 1/4-inch slices.

Divide lemon quinoa among 4 plates (serves 4). Arrange seasonal vegetables alongside. Fan sliced chicken over the quinoa or on the side.

Top chicken with salsa fresca and place avocado slices alongside. Garnish with extra cilantro leaves and serve with lime wedges for squeezing.

Optional: drizzle a little olive oil or a squeeze of lime over the whole plate and serve immediately.