Grilled Chicken with Spicy Mango-Coconut Salsa and Cilantro-Lime Quinoa
This vibrant grilled chicken recipe features a spicy mango-coconut salsa that bursts with tropical flavors, paired with a refreshing cilantro-lime quinoa. It's a unique twist on traditional grilled chicken that promises satisfaction and nutrition without compromising on taste.
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Begin by marinating the chicken breasts in a mixture of olive oil, lime juice, garlic, and a pinch of salt for at least 30 minutes.
While the chicken marinates, prepare the quinoa by rinsing it under cold water and then cooking it in a pot with double the amount of water, bringing it to a boil before reducing to a simmer for about 15 minutes.
In a separate bowl, combine diced mango, shredded coconut, chopped red onion, jalapeño, and cilantro to create the spicy mango-coconut salsa, seasoning it with lime juice and salt to taste.
Preheat the grill to medium-high heat and grill the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
Once the chicken is cooked, let it rest for a few minutes before slicing it. Fluff the cooked quinoa with a fork and mix in chopped cilantro and lime juice for added flavor.
Serve the grilled chicken slices on a bed of cilantro-lime quinoa, topped generously with the spicy mango-coconut salsa for a colorful and delicious presentation.
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