Grilled Chicken with Mango-Habanero Glaze and Coconut-Lime Quinoa

Begin by marinating the chicken breasts in a mixture of lime juice, olive oil, salt, and pepper for at least 30 minutes to enhance the flavor.

While the chicken marinates, prepare the mango-habanero glaze by blending ripe mango, habanero pepper, honey, and a splash of apple cider vinegar until smooth.

Set aside half of the glaze for serving later. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Remove the chicken from the marinade and grill for about 6-7 minutes on each side, brushing with the mango-habanero glaze during the last few minutes of cooking for a caramelized finish.

While the chicken is grilling, cook the quinoa according to package instructions, substituting half of the water with coconut milk for added flavor.

Once the quinoa is cooked, fluff it with a fork and stir in lime zest, lime juice, and chopped cilantro.

Serve the grilled chicken over a bed of coconut-lime quinoa, drizzling the reserved mango-habanero glaze on top for an extra kick.

Garnish with lime wedges and fresh cilantro for a vibrant presentation.