Turmeric-Lime Chicken with Mango-Quinoa Medley

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 tbsp Fresh lime juice
• 1 tsp Turmeric powder
• 0.5 tsp Ground ginger
• 0.25 tsp Garlic powder
• 1 pinch Cayenne pepper
• 0.25 tsp Sea salt
• 0.125 tsp Black pepper
• 1 tsp Olive oil
• 0.5 cup Uncooked quinoa
• 1 cup Water or low-sodium vegetable broth
• 0.5 cup Ripe mango, diced
• 0.5 cup Red bell pepper, diced
• 0.25 cup Red onion, finely diced
• 2 tbsp Fresh cilantro, chopped
• 1 tbsp Fresh lime juice
• 1 tsp Extra virgin olive oil
• 1 pinch Sea salt
• 1 pinch Black pepper

Instructions

1. Pat chicken breasts dry with paper towels. In a small bowl, combine 1 tbsp lime juice, turmeric, ground ginger, garlic powder, cayenne (if using), 1/4 tsp salt, and 1/8 tsp black pepper. Rub this mixture evenly over both sides of the chicken breasts. Let marinate for at least 15 minutes while you prepare the quinoa.
2. Rinse quinoa thoroughly under cold water. In a small saucepan, combine rinsed quinoa and 1 cup water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. Add marinated chicken breasts and cook for 5-6 minutes per side, or until cooked through and golden brown. Internal temperature should reach 165°F (74°C). Remove from skillet, cover loosely with foil, and let rest for 5 minutes.
4. While chicken rests, gently fold diced mango, red bell pepper, red onion, and fresh cilantro into the cooked quinoa.
5. In a small bowl, whisk together 1 tbsp lime juice, 1 tsp extra virgin olive oil, a pinch of salt, and a pinch of black pepper. Pour over the quinoa medley and toss gently to combine.
6. Slice chicken breasts diagonally. Divide the mango-quinoa medley between two plates and top with sliced turmeric-lime chicken. Serve immediately.

Nutrition (per serving)