Spiced Coconut-Lime Chicken with Mango Salsa and Cilantro Quinoa

In a bowl, combine the coconut milk, lime juice, lime zest, garlic, ginger, cumin, and salt to create a marinade.

Add the chicken breasts to the marinade, ensuring they are well coated, and let them marinate for at least 30 minutes in the refrigerator.

While the chicken marinates, rinse the quinoa under cold water and then cook it according to package instructions, using vegetable broth instead of water for added flavor.

In a separate bowl, mix diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt to prepare the mango salsa.

Heat a grill pan over medium-high heat and lightly oil it. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Once cooked, let the chicken rest for a few minutes before slicing it. Fluff the cooked quinoa with a fork and stir in chopped cilantro.

Serve the sliced chicken over a bed of cilantro quinoa, topped with the fresh mango salsa for a burst of flavor.