Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp honey
  • 1 tbsp lime juice
  • ½ tsp salt
  • 1 cup uncooked quinoa, rinsed
  • 2 cups chicken broth
  • ½ tsp salt
  • 2 cups fresh mango, diced
  • ¼ cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • ¼ cup plain Greek yogurt
  • 1 tbsp chipotle in adobo, minced
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 small clove garlic, minced

Instructions:

  1. Combine rinsed quinoa, chicken broth, and salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove the quinoa from heat and let it sit covered for 5 minutes before fluffing with a fork.
  3. In a bowl, toss chicken cubes with olive oil, minced chipotle, honey, lime juice, and salt.
  4. Heat a skillet over medium-high heat. Add chicken in a single layer; sear for 3-4 minutes per side until edges are mahogany-colored and the center is no longer pink.
  5. Prepare the salsa by folding together diced mango, red onion, jalapeño, cilantro, and lime juice in a mixing bowl. Set aside.
  6. Prepare the dressing by whisking together Greek yogurt, chipotle in adobo, olive oil, lime juice, and minced garlic until velvety.
  7. Divide the fluffy quinoa evenly among four bowls. Top with equal portions of the seared chipotle chicken and fresh mango salsa, then drizzle the chipotle lime dressing over the top.