Sweet & spicy dry rub, ancient grains, seasonal vegetables, fresh avocado & pico de gallo

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

Make the Dry Rub

Rub the dry spice mixture all over the chicken breasts, ensuring they are evenly coated.

Prepare the Chicken

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

Cook the Chicken

In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

Cook the Quinoa

In a separate pan, sauté seasonal vegetables in a little oil over medium heat until tender.

Sauté the Vegetables

On a plate, layer the cooked quinoa, top with sliced chicken, sautéed vegetables, diced avocado, and a generous scoop of pico de gallo.

Serve

chipotle mango chicken

Recipe information

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