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To start your Sweet & Zesty Mango Chicken Bowls, you’ll want to create a flavorful marinade that not only enhances the taste of the chicken but also keeps it juicy during cooking. The marinade is simple yet packed with flavor. Begin by combining fresh mango puree, lime juice, soy sauce, honey, minced garlic, and a pinch of red pepper flakes in a bowl. Whisk these ingredients together until well combined.

Mango Chicken Bowls

Discover the vibrant and nutritious Sweet & Zesty Mango Chicken Bowl, where the tropical sweetness of ripe mangoes meets savory marinated chicken and colorful veggies. This dish is perfect for weeknight dinners, meal prep, or special gatherings. With its balance of lean protein, healthy fats, and fibrous quinoa, each bowl is not only visually stunning but also packed with flavor and health benefits. Enjoy a deliciously satisfying meal that's easy to prepare and customize for any occasion!
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Ingredients
  

2 boneless, skinless chicken breasts

1 large ripe mango, diced (about 1 cup)

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 a gluten-free option)

1 tablespoon honey (or maple syrup for a vegan substitute)

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 mixing bowl, whisk together the olive oil, soy sauce, honey, lime juice, garlic powder, ground ginger, salt, and pepper until well combined. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors infuse.

    Prepare the Quinoa: If you're not using pre-cooked quinoa, rinse 1 cup of quinoa under cold running water to remove bitterness. In a medium saucepan, bring 2 cups of water to a rolling boil. Stir in the quinoa, reduce the heat to low, cover, and let it simmer for approximately 15 minutes, or until all the liquid is absorbed. Fluff the quinoa with a fork and set it aside.

      Cook the Chicken: Heat a skillet over medium-high heat. Remove the chicken breasts from the marinade, reserving the marinade for later use. Place the chicken in the hot skillet and cook for about 6-7 minutes on each side, or until the chicken is cooked through (internal temperature should reach 165°F/75°C). Once cooked, take the chicken off the heat, let it rest for a few minutes, then slice it into strips.

        Sauté the Vegetables: In the same skillet, add the finely chopped red onion and diced bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are just tender. Pour the reserved marinade into the skillet and bring it to a simmer. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.

          Assemble the Bowls: Evenly divide the cooked quinoa among four serving bowls. Top each bowl with a generous amount of sliced chicken, sautéed vegetables, and diced mango.

            Garnish and Serve: Sprinkle the fresh chopped cilantro over each bowl for a vibrant finish. Serve the bowls with lime wedges on the side to add an extra burst of zing.

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

                - Presentation Tips: Consider layering the ingredients in the bowl to create a colorful stack. For an added touch, you can drizzle a little extra honey or a sprinkle of chili flakes on top for a hint of sweetness and heat.