Chicken & Mango Quinoa Bowls with Peanut Sauce
Chicken Mango Quinoa Bowls with Peanut Sauce are packed with protein, fibre and antioxidants. A healthy chicken bowl recipe filled with folate-rich spinach, powerhouse quinoa, and juice grilled chicken. An easy peanut sauce with lime makes this quinoa bowl a major winner!
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Servings: 2 people
Ingredients
- 1 ¼ cup quinoa
- 2 cups Chicken broth
- 3 cups spinach
- 1 shallot diced
- 2 red peppers
- ½ cup frozen mango thawed
- 2 chicken breasts
- Crushed peanuts, cilantro, green onions and lime wedges for serving
Instructions
- Cook the quinoa according to package instructions. Mine is heat 2 cups of chicken broth to a boil. Add 1 ¼ cup of quinoa. Reduce heat to low and simmer for 15 min with the lid on. Remove from heat and let sit for 5 min. Fluff with a fork. Set aside.
- Meanwhile, heat a small amount of olive oil in a non-stick pan over medium heat. Add the diced shallot and cook, stirring for 2 minutes. Then add spinach. Cook spinach down until completely wilted and toss in the olive oil and shallot. Remove from pan.
- In the same pan, heat another small amount of olive oil over medium heat. Butterfly the chicken breasts so they're thinner which will help them cook faster. Cook in the pan for about 5 minutes each side or until an inserted meat thermometer reads 165 degrees F. Sprinkle with some salt as they're cooking.
- While the chicken cooks prep the veggies: dice the peppers and chop the green onions. Take mango chunks from the freezer and defrost in the microwave until room temperature.
- Divide the cooked quinoa between 2 bowls. Add divided cooked spinach, diced red pepper and mango chunks. Top with the warm chicken breast.
- Serve with peanut sauce, crushed peanuts, cilantro, green onions and lime wedges.