Spicy Mango-Chili Chicken with Coconut-Lime Quinoa
This fusion-style chicken recipe combines the vibrant flavors of tropical mango and zesty chili with a creamy coconut-lime quinoa, creating a delightful dish that transports your taste buds to a sunny paradise. Perfect for a quick weeknight dinner or a special gathering, this recipe is both easy to prepare and visually stunning.
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Begin by marinating the chicken in a mixture of lime juice, chili powder, and salt for at least 30 minutes to infuse it with flavor.
While the chicken marinates, rinse 1 cup of quinoa under cold water and then cook it in a saucepan with 2 cups of coconut milk over medium heat.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side until golden brown and cooked through.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips. To the same skillet, add 1 diced mango and 1 tablespoon of honey, cooking for 2-3 minutes until the mango is slightly caramelized.
To serve, place a generous scoop of coconut-lime quinoa on each plate, top with sliced chicken, and spoon the caramelized mango over the top.
Garnish with fresh cilantro and lime wedges for an extra burst of flavor.
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