Paleo Cuban Mojo Chicken with Mango Salsa and Cilantro Lime Quinoa

Allergens

N/A

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup uncooked quinoa
• 2 cups water or chicken broth
• Juice of 2 limes (for both recipes)
• 1/2 cup olive oil
• 1 tbsp minced garlic
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 ripe mangoes, diced
• 1 red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• Fresh cilantro leaves for garnish

Instructions

1. Begin by preparing the mojo marinade. In a large bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, salt, and pepper to taste. Set aside.
2. Place chicken breasts in a shallow dish or resealable plastic bag. Pour the mojo marinade over the chicken, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes to marinate.
3. While the chicken is marinating, rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, bring quinoa and water or chicken broth to a boil. Reduce heat, cover, and simmer for 15 20 minutes until the quinoa is tender and has absorbed all the liquid. Fluff with a fork and stir in lime juice. Set aside.
4. Preheat a grill or grill pan over medium high heat. Remove chicken from marinade, shaking off excess, and place on the preheated grill or grill pan. Cook for 6 8 minutes per side until cooked through and no longer pink in the center. Let rest for a few minutes before slicing.
5. In a small bowl, combine diced mangoes, finely chopped red bell pepper, and red onion. Season with salt and pepper to taste.
6. To serve, plate the quinoa first, followed by the grilled chicken slices, and top with the fresh mango salsa. Garnish with cilantro leaves for a burst of color and flavor.

Chef’s Insight

The combination of zesty mojo marinade, juicy mango salsa, and fragrant cilantro lime quinoa creates a well-rounded flavor profile that will transport you to a Cuban paradise.

Notes

Feel free to add more vegetables to the mango salsa for added texture and nutrients. Experiment with different fruits like pineapple or kiwi for a unique twist on the salsa.