If you’re looking to brighten up your mealtime with something healthy, vibrant, and packed with flavor, this Grilled Chicken and Mango Quinoa Bowl is the answer. A delightful blend of warm quinoa, juicy grilled chicken, and vibrant tropical fruits, this dish is perfect for a refreshing summer meal that’s both nutritious and visually stunning. Here’s a step-by-step guide to creating this colorful bowl of goodness that’ll transport you straight to the tropics!
Why You’ll Love This Bowl
The Grilled Chicken and Mango Quinoa Bowl combines savory and sweet elements, balancing hearty ingredients like grilled chicken and quinoa with the fresh, tropical notes of mango and lime. With its range of colors, flavors, and textures, it’s a complete meal that doesn’t skimp on taste or nutrition. It’s also adaptable—easily switch up the toppings or proteins to suit your preferences.
Ingredients You’ll Need
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- Pinch of salt
For the Toppings:
- 2 chicken tenderloins
- 1 ripe mango, diced
- 1/2 cup red bell pepper, diced
- 1/2 cucumber, sliced
- 1/2 cup edamame beans, cooked
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup toasted cashews or almonds
- Fresh mint leaves for garnish
For the Dressing:
- Juice of 1 lime
- 1/4 cup coconut milk
- 1 tablespoon honey
- 1 teaspoon soy sauce
- Salt and pepper to taste
Step-by-Step Instructions
1. Cook the Quinoa
Start by rinsing the quinoa under cold water, which helps remove any bitterness. In a medium saucepan, bring the water or vegetable broth to a boil, add the quinoa and a pinch of salt, then reduce the heat to low. Cover and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork. Set it aside as you prepare the other ingredients.
2. Grill the Chicken
Lightly season the chicken tenderloins with salt and pepper. Heat a grill or grill pan over medium heat, and grill the chicken for about 6 minutes on each side, or until fully cooked. Once done, allow the chicken to rest for 5 minutes before slicing, ensuring it stays juicy.
3. Prepare the Toppings
While the quinoa cooks, prepare the toppings. Dice the mango and red bell pepper, slice the cucumber, cook the edamame if needed, thinly slice the red onion, and slice the avocado just before serving to keep it fresh and green.
4. Assemble the Bowl
Now, it’s time to bring everything together! In a large bowl or individual serving bowls, start with a base layer of cooked quinoa. Add the sliced grilled chicken, diced mango, red bell pepper, cucumber, edamame, red onion, and avocado. Sprinkle with toasted cashews or almonds for a nutty crunch.
5. Make the Dressing
In a small bowl, whisk together the lime juice, coconut milk, honey, soy sauce, salt, and pepper until smooth. This dressing provides a creamy, tangy flavor with a hint of tropical sweetness, tying the dish together.
6. Dress and Serve
Drizzle the dressing over the quinoa bowl and toss gently to combine all the flavors. Garnish with fresh mint leaves for a final touch of freshness, and you’re ready to dig in! Serve immediately and savor every tropical bite.
Tips for Customization
- Swap the Protein: For a vegetarian version, skip the chicken and add extra edamame or tofu. Shrimp or salmon would also work wonderfully in this bowl.
- Change Up the Fruit: Mango adds a tropical sweetness, but you could also use pineapple, papaya, or even fresh berries.
- Add Extra Greens: Toss in some baby spinach or arugula for an extra boost of nutrients.
Why This Bowl is a Nutritional Powerhouse
This Grilled Chicken and Mango Quinoa Bowl is a well-rounded meal with balanced macronutrients and a wealth of vitamins and minerals. Quinoa is a fantastic source of protein, fiber, and essential amino acids, while mango and red bell pepper provide a boost of antioxidants. With heart-healthy avocado, protein-packed edamame, and immune-boosting red onion, every ingredient works together to offer a satisfying, nourishing meal.
Final Thoughts
This Grilled Chicken and Mango Quinoa Bowl is a delightful way to add a little sunshine to your plate, whether it’s summer or you just wish it were! Its beautiful colors and fresh flavors make it perfect for meal prep, a weeknight dinner, or a special lunch. Enjoy this bowl and let the tropical vibes brighten up your day!
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Grilled Chicken and Mango Quinoa Bowl: A Tropical Delight
Description
Brighten up your meal with this Grilled Chicken and Mango Quinoa Bowl. It’s a harmonious blend of warm quinoa, juicy grilled chicken, and vibrant tropical fruits. Perfect for a refreshing summer meal.
Ingredients
For the Quinoa:
1 cup quinoa, rinsed
2 cups water or vegetable broth
Pinch of salt
For the Toppings:
2 chicken tenderloins
1 ripe mango, diced
1/2 cup red bell pepper, diced
1/2 cucumber, sliced
1/2 cup edamame beans, cooked
1/4 cup red onion, thinly sliced
1 avocado, sliced
1/4 cup toasted cashews or almonds
Fresh mint leaves for garnish
For the Dressing:
Juice of 1 lime
1/4 cup coconut milk
1 tablespoon honey
1 teaspoon soy sauce
Salt and pepper to taste
Instructions
Cook the Quinoa:
Rinse the quinoa under cold water.
In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa and a pinch of salt.
Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
Remove from heat and fluff the quinoa with a fork. Set aside.
Grill the Chicken:
Lightly season the chicken tenderloins with salt and pepper.
Heat a grill or grill pan over medium heat. Grill the chicken for about 6 minutes on each side, or until fully cooked.
Remove from heat and allow to rest for 5 minutes before slicing.
Prepare the Toppings:
While the quinoa is cooking, prepare the toppings: dice the mango, dice the red bell pepper, slice the cucumber, cook the edamame, thinly slice the red onion, and slice the avocado just before assembling the bowl to prevent browning.
Assemble the Bowl:
In a large bowl or individual serving bowls, arrange the cooked quinoa at the base.
Top with the sliced grilled chicken, diced mango, red bell pepper, sliced cucumber, edamame beans, red onion, and avocado.
Sprinkle with toasted cashews or almonds.
Make the Dressing:
In a small bowl, whisk together the lime juice, coconut milk, honey, soy sauce, salt, and pepper until well combined.
Dress and Serve:
Drizzle the dressing over the quinoa bowl.
Toss gently to combine all ingredients.
Garnish with fresh mint leaves if desired.
Serve immediately and enjoy your tropical Grilled Chicken and Mango Quinoa Bowl!