Lemongrass Chicken Protein Bowl with Quinoa and Mango Salsa

Allergens

None

Ingredients

• 2 boneless, skinless chicken breasts
• 2 cups cooked quinoa
• 1 large ripe mango, diced
• 1 red bell pepper, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup mint leaves, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon fish sauce
• 1 teaspoon honey
• 1 stalk lemongrass, tender inner white part only, thinly sliced
• Salt and pepper to taste
• 1/4 cup chopped roasted peanuts
• 2 tablespoons olive oil

Instructions

1. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and cook for 6 8 minutes per side or until cooked through. Remove from skillet and let rest for a few minutes before slicing into thin strips.
2. In a small bowl, whisk together lime juice, fish sauce, honey, and lemongrass. Set aside.
3. In a separate bowl, combine the diced mango, red bell pepper, cilantro, and mint leaves. Toss with the prepared dressing. Season with salt and pepper to taste.
4. Divide cooked quinoa between two bowls, top each with sliced chicken, and add mango salsa on the side. Sprinkle roasted peanuts over the top for added crunch. Serve immediately and enjoy!

Chef’s Insight

To maximize flavor, marinate the chicken in the lemongrass mixture for at least 30 minutes before cooking.

Notes

Choose organic ingredients whenever possible for optimal nutrition.