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Zesty Mango-Lime Chicken with Coconut Quinoa
Transform your dinner routine with this quick, zesty Mango-Lime Chicken paired with nutrient-rich Coconut Quinoa. Ready in under 30 minutes!
Looking for a vibrant and easy dinner idea that doesn't skimp on flavor or nutrition? Our Zesty Mango-Lime Chicken with Coconut Quinoa is a delightful fusion of tropical flavors that will transport your taste buds. This dish perfectly balances the zesty tang of lime with the sweetness of mango, creating a mouthwatering glaze for lean chicken. Quinoa, cooked in coconut milk, adds a creamy texture and boosts the dish with essential proteins and fibers.
This quick and easy dinner is perfect for busy weeknights. Packed with vitamins A and C from the mango, along with healthy fats from the coconut milk, it’s a meal that supports your immune system and keeps you energized. The whole dish comes together in under 30 minutes, making it a convenient yet nutritious option for anyone looking to enjoy a wholesome meal without spending hours in the kitchen.
Recipe Overview
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
495 kcal
per serving
Cuisine
Mexican
Transform your dinner routine with this quick, zesty Mango-Lime Chicken paired with nutrient-rich Coconut Quinoa. Ready in under 30 minutes!
Ingredients
- • boneless, skinless chicken breasts: 1 pound (about 4 small breasts)
- • ripe mango: 1, peeled and diced
- • lime: 1, juiced and zested
- • garlic: 2 cloves, minced
- • honey: 2 tablespoons
- • fresh cilantro: 1/4 cup, chopped
- • coconut milk: 1 cup
- • quinoa: 1 cup, rinsed
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
Instructions
- 1 Begin by preparing the Coconut Quinoa. In a medium saucepan, combine rinsed quinoa, coconut milk, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and all liquid is absorbed.
- 2 While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Add them to the skillet, cooking for about 5 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
- 3 In the same skillet, reduce the heat to medium and add the remaining olive oil. Stir in minced garlic, cooking for 30 seconds until fragrant. Add the diced mango, lime juice, lime zest, and honey, stirring to create a glaze. Cook for another 2-3 minutes until the mango softens slightly.
- 4 Return the chicken to the skillet, coating each piece thoroughly with the mango-lime glaze. Cook for an additional 2 minutes to let the flavors meld together.
- 5 Fluff the cooked quinoa with a fork and distribute it evenly onto plates. Place the glazed chicken on top, and garnish with fresh cilantro before serving.
Serving Suggestions
- • Pair this dish with a refreshing cucumber and avocado salad that complements the tropical flavors of the mango and lime. A light vinaigrette made with lemon juice and olive oil will enhance the freshness of the salad. For a beverage, consider a sparkling water with a hint of lime or a light, herbal iced tea to continue the theme of vibrant, refreshing flavors. If you’re serving this dish during a family dinner or a casual gathering, consider adding a small bowl of roasted mixed nuts on the side. This will offer a satisfying crunch and provide additional healthy fats and proteins, making the meal more balanced and fulfilling.
Storage Tips
To store leftovers, place the chicken and quinoa in separate airtight containers. The chicken can be refrigerated for up to 3 days, while the quinoa will stay fresh for 4-5 days. When reheating, use a microwave or a skillet over low heat to maintain the moisture and flavor. If needed, add a splash of coconut milk to the quinoa before reheating to restore its creamy texture.
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