Quinoa Chicken Bowls with a Mango Salsa

• Meat

  • 2 Chicken breasts, large boneless skinless

• Produce

  • 1/2 cup Black beans
  • 3 tbsp Cilantro
  • 1/2 cup Corn
  • 1/8 tsp Garlic powder
  • 2 tbsp Lime, fresh
  • 1 Mango
  • 1/4 cup Red onion

• Canned Goods

  • 2 cups Water or chicken broth

• Condiments

  • 1 tbsp Honey
  • 2 tsp Lemon juice, fresh
  • 2 tbsp Lime juice, fresh
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 cup Red pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Other

  • 3/4 cup Sprite

Found on chelseasmessyapron.com

Description

Directions

• Combine the Sprite, olive oil, soy sauce, lime juice, garlic powder, honey, and salt. Stir together. Submerge two large boneless skinless chicken breasts (fat removed) into the marinade and let sit covered in the fridge for at least 1 hour and preferably overnight or 8-10 hours.
• Remove from the marinade, pound to an even thickness, and then grill until completely cooked through.
• Meanwhile rinse and then cook the quinoa according to package directions.
• For the mango salsa, prepare all of the ingredients by draining, rinsing, and chopping them as explained in the ingredient list.
• Stir all the ingredients together. Cover and allow to sit in the fridge and marinate for 20-30 minutes.
• Prepare four plates by placing one cup of quinoa on each plate. Top with 1/2 cooked chicken breast. Divide the salsa evenly among the four plates.
• Optionally garnish with cilantro and sliced avocado. Squeeze a wedge of fresh lime over the dish.
• Enjoy immediately.