Savory Shredded Chicken with Spicy Mango-Peach Salsa and Coconut Quinoa

Start by seasoning 1 pound of boneless, skinless chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken breasts to the skillet and sear them for 5 minutes on each side until golden brown.

Pour in 1 cup of chicken broth and bring it to a simmer. Cover the skillet and let the chicken cook for 15 minutes, or until fully cooked through.

Remove the chicken from the skillet and let it rest for 5 minutes before shredding it with two forks.

In a separate pot, rinse 1 cup of quinoa under cold water. Add the quinoa to a pot with 1 1/2 cups of coconut milk and a pinch of salt.

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

For the salsa, combine 1 ripe mango (diced), 1 ripe peach (diced), 1/4 cup of red onion (finely chopped), 1 jalapeño (seeded and minced), the juice of 1 lime, and 1/4 cup of fresh cilantro (chopped) in a bowl.

Mix well and season with salt to taste. To serve, place a scoop of coconut quinoa on a plate, top it with shredded chicken, and spoon the spicy mango-peach salsa over the top.

Garnish with additional cilantro if desired.