Energizing Thai Chicken Protein Bowl with Mango Salsa

Allergens

None

Ingredients

• 8 oz skinless, boneless chicken breast
• 1 cup cooked brown rice or quinoa
• 1/2 mango, diced
• 1/4 red bell pepper, diced
• 1/4 cucumber, thinly sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Season the chicken breast with salt and pepper on both sides. In a large skillet, heat olive oil over medium heat. Cook chicken until golden brown and cooked through (about 5 minutes per side). Remove from pan and let rest for 5 minutes before slicing into strips.
2. In a bowl, combine the diced mango, red bell pepper, cucumber, red cabbage, and half of the chopped cilantro. Toss with lime juice and season with salt and pepper to taste.
3. Assemble the protein bowls by dividing cooked brown rice or quinoa evenly between two bowls. Top each bowl with sliced chicken and mango salsa. Garnish with remaining cilantro.

Chef’s Insight

This recipe can be easily adjusted to suit various dietary needs, making it a versatile choice for diverse groups.

Notes

Serve with an ice-cold glass of water infused with lemon or cucumber for optimal hydration.