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In the culinary world, the harmony of sweet and savory flavors can create an unforgettable dining experience. This delightful balance is especially evident in dishes that pair succulent proteins with vibrant fruits, resulting in meals that are not only tantalizing to the taste buds but also visually appealing. As our lives grow increasingly busy, the demand for quick yet nutritious weeknight dinners continues to rise. Enter the Sweet & Zesty Mango Chicken Bowls—a vibrant dish that captures the essence of fresh ingredients, bold flavors, and health-conscious cooking.

Mango Chicken Bowls

Brighten up your weeknight dinners with Sweet & Zesty Mango Chicken Bowls! This recipe combines juicy chicken marinated in a flavorful blend with ripe mango, quinoa, and colorful vegetables for a nutritious and satisfying meal. It's perfect for impressing guests or enjoying a family dinner. Discover the harmony of sweet and savory flavors that make this dish irresistibly delicious, visually stunning, and quick to prepare! Enjoy a taste of sunshine in every bite.
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup ripe mango, diced (about 1 large mango)

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

2 cups cooked quinoa (or brown rice)

1 tablespoon olive oil

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey (or maple syrup)

Juice of 1 lime

1 teaspoon garlic powder

1 teaspoon ground ginger

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, soy sauce, honey, lime juice, garlic powder, ground ginger, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Let it marinate for at least 30 minutes in the refrigerator.

    Cook the Quinoa: If not using pre-cooked quinoa, rinse 1 cup of quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: Heat a skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F/75°C). Once cooked, remove from heat, allow it to rest for a few minutes, then slice it into strips.

        Sauté Vegetables: In the same skillet, add the red onion and bell pepper. Sauté for about 3-4 minutes or until slightly softened. Pour the reserved marinade into the skillet and bring to a simmer. Let it cook for an additional 1-2 minutes to thicken slightly.

          Assemble the Bowls: Divide the cooked quinoa among four bowls. Top each bowl with sliced chicken, sautéed vegetables, and diced mango.

            Garnish and Serve: Sprinkle chopped cilantro over the top and serve with lime wedges on the side for an extra zing.

              Prep Time: 15 min | Total Time: 1 hr | Servings: 4