Savory Shredded Chicken with Spicy Mango-Peach Salsa and Cilantro-Lime Quinoa

Begin by seasoning 1 pound of boneless, skinless chicken breasts with 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste.

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the seasoned chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown.

Pour in 1 cup of low-sodium chicken broth and bring to a simmer.

Cover the skillet and let the chicken cook for 15-20 minutes, or until fully cooked and tender.

While the chicken is cooking, prepare the cilantro-lime quinoa by rinsing 1 cup of quinoa under cold water.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water, the juice of 1 lime, and a pinch of salt.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.

In a separate bowl, mix together 1 ripe mango (diced), 1 ripe peach (diced), 1/2 red onion (finely chopped), 1 jalapeño (seeded and minced), and the juice of 1 lime to create the spicy salsa.

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Once the chicken is cooked, remove it from the skillet and shred it using two forks.

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Stir the shredded chicken back into the skillet with the remaining broth and let it absorb the flavors for an additional 5 minutes.

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Fluff the cooked quinoa with a fork and stir in 1/4 cup of chopped fresh cilantro.

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To serve, place a generous scoop of cilantro-lime quinoa on a plate, top with the shredded chicken, and finish with a spoonful of the spicy mango-peach salsa.

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Garnish with additional cilantro and lime wedges if desired.