Chipotle Mango Chicken Recipe

Prepare mango puree and rub

Peel and dice the ripe mango. Reserve 1/4 cup of diced mango for garnish if desired. In a blender or food processor, puree the remaining mango until smooth (about 1/2 cup). In a bowl, combine chipotle chili powder, smoked paprika, ground cumin, brown sugar, garlic powder, onion powder, kosher salt and black pepper. Stir in 2 tablespoons olive oil, 2 tablespoons lime juice, and the mango puree to form a thick marinade/rub.

Marinate chicken

Pat chicken breasts dry. Place them in a shallow dish or zip-top bag and rub the mango-chipotle marinade all over, coating evenly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. (If short on time, 15 minutes at room temperature is acceptable.)

Cook the chicken

Preheat a grill or large skillet over medium-high heat and lightly oil the grates or pan. Remove excess marinade from the chicken (shake off extra) so it doesn't burn. Grill or sear the chicken 5-7 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For a skillet, sear 4-5 minutes per side then reduce heat to medium and finish cooking, covering for 2-3 minutes as needed. Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing.

While the chicken marinates (or in a separate pot), rinse the quinoa thoroughly under cold water to remove bitterness. In a small saucepan, bring 2 cups broth to a boil. Add the rinsed quinoa and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 1 teaspoon olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons chopped parsley. Taste and adjust seasoning.

Toss sliced zucchini, red bell pepper, and sliced red onion with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a skillet over medium-high heat. Add vegetables and sauté, stirring occasionally, until tender-crisp and slightly charred, about 5-7 minutes. Alternatively, roast on a sheet pan at 425°F (220°C) for 12-15 minutes, turning once.

In a bowl combine diced tomato, finely diced red onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir and let sit 5-10 minutes to meld. Dice the avocado and gently toss with a small squeeze of lime to prevent browning. Keep avocado separate and spoon pico over or alongside the avocado when plating.

Slice the rested chipotle mango chicken into 1/4"-thick slices. On each plate, divide lemon quinoa (about 1/2 cup cooked per serving), arrange a portion of seasonal vegetables, top with 1 chicken breast (sliced), add a scoop of pico de gallo and sliced or cubed avocado. Drizzle a little extra-virgin olive oil over the avocado and chicken, sprinkle microgreens or chopped cilantro, and serve with a lime wedge.

Optional: Spoon a tablespoon of reserved diced mango over the chicken for a fresh fruity pop.