Spicy Harissa Chicken with Mango-Coconut Chutney and Quinoa Pilaf

In a bowl, combine 1/4 cup harissa paste, 2 tablespoons olive oil, 1 tablespoon honey, and the juice of 1 lime to create a marinade.

Add 2 boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

While the chicken marinates, rinse 1 cup of quinoa under cold water and drain. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth and bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

In a separate bowl, mix together 1 ripe mango, diced, 1/4 cup shredded coconut, 1 tablespoon lime juice, and a pinch of salt to create the mango-coconut chutney.

Set aside. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Once cooked, let the chicken rest for 5 minutes before slicing. Fluff the quinoa with a fork and stir in 1/4 cup chopped fresh cilantro and 1/4 cup diced red bell pepper for added color and flavor.

To serve, place a generous scoop of quinoa pilaf on each plate, top with sliced harissa chicken, and spoon the mango-coconut chutney over the top.

Garnish with additional cilantro if desired.