Grilled Chicken with Mango and Bell Pepper Quinoa Recipe

40m total time

Juicy grilled chicken breasts are served alongside a vibrant quinoa salad filled with crunchy bell peppers and sweet, ripe mango. The combination of fresh ingredients creates a harmonious and refreshing meal perfect for a light yet satisfying lunch.

Cost: $$
american
lunch
fresh
fruity
grilled
protein-rich
quinoa

Seasoning

1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder

Steps

Rinse quinoa under cold water and cook according to the package instructions, then set it aside to cool.
Season the chicken breasts with salt, pepper, paprika, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a grill pan over medium-high heat and cook the chicken breasts for 6-7 minutes on each side until golden brown and cooked through.
Remove the chicken from the pan and let it rest for a few minutes before slicing.
In a large bowl, combine the cooked quinoa, diced red bell pepper, diced mango, broccoli florets, and chopped kale.
Drizzle the remaining olive oil and lime juice over the quinoa mixture and toss everything to combine.
Serve the sliced grilled chicken alongside the mango and bell pepper quinoa salad.

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Grilled Chicken with Mango and Bell Pepper Quinoa Recipe

Ingredients

Seasoning

Steps

Get recipes made for you on the Simmer app.