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Mango Salsa Chicken Bowls ?⠀
{ Raise your hand if you’re dreaming about long SUN-shiny days of Summer?! ?♀️ ME.⠀
Since we’re not quite there yet, and there’s no island vacations in my near future, I CAN make these bright Mango Salsa + Chicken Bowls…which ABSOLUTELY brightened up our dinner-game tonight! ?⠀
Hope you love it too! ⠀
makes 2 servings/bowls⠀
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Ingredients:⠀
2 skinless boneless chicken breasts, lightly pounded to an even thickness⠀
2 Tbsp avocado or olive oil, divided⠀
1 small ripe avocado, chopped or sliced⠀
1 cup cooked quinoa, or brown rice ⠀
4 cups salad greens of choice⠀
2-3 Tbsps fresh lime juice⠀
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MANGO SALSA:⠀
1 large ripe mango, peeled pitted and cubed⠀
a small handful of fresh mint or cilantro leaves, chopped⠀
1 cup chopped cherry tomatoes⠀
1/2 small red onion, diced small ⠀
1 jalapeño, seeded and diced⠀
juice of 1 fresh lime⠀
pinch of sea salt and pepper⠀
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Instructions:⠀
Season chicken breast with sea salt and pepper on both sides.⠀
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Heat 1 tablespoon of your oil in a large skillet over medium high heat. Add chicken and cook until golden brown on both sides and no longer pink in the center, 4-5 minutes per side. Set meat aside on a cutting board, covered, to rest for 5 minutes, then slice it against the grain.⠀
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Meanwhile, in a small bowl combine all mango salsa ingredients, gently stir.⠀
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To assemble your bowls, divide the salad greens between 2 bowls, then top each equally with cooked quinoa or rice, sliced chicken, avocado and mango salsa.⠀
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Drizzle each with a bit of oil and fresh lime juice, then ENJOY!
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