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Grilled Chicken with Mango, Red Onion, and Quinoa

Grilled Chicken with Mango, Red Onion, and Quinoa is a vibrant, healthy, and flavorful dish that's perfect for any meal. The grilled chicken adds a smoky depth, while the sweet mango and tangy red onion provide a fresh contrast. Quinoa serves as a nutritious base, making this dish not only delicious but also balanced and wholesome.
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Equipment

  • Grill or grill pan
  • Medium saucepan
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons
  • Tongs
  • Large serving bowl

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup quinoa
  • 2 cups water or chicken broth
  • 1 large mango peeled and diced
  • 1 small red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 tablespoon olive oil for dressing
  • 1 teaspoon honey optional

Instructions
 

  • Prepare the Quinoa:
  • Rinse the quinoa under cold water.
  • In a medium saucepan, combine the quinoa and water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
  • Fluff the quinoa with a fork and set aside to cool slightly.
  • Grill the Chicken:
  • Preheat the grill or grill pan to medium-high heat.
  • Season the chicken breasts with salt, pepper, and 2 tablespoons of olive oil.
  • Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
  • Prepare the Mango and Red Onion:
  • While the chicken is grilling, peel and dice the mango, and finely chop the red onion.
  • In a mixing bowl, combine the mango, red onion, cilantro, lime juice, 1 tablespoon of olive oil, and honey (if using). Mix well and set aside.
  • Assemble the Dish:
  • In a large serving bowl, combine the cooked quinoa and the mango-red onion mixture. Mix until well combined.
  • Slice the grilled chicken breasts and place them on top of the quinoa salad.
  • Garnish with additional cilantro if desired.