Mango Black Bean Chicken Quinoa Bowls

These Mango Black Bean Chicken Quinoa Bowls are a vibrant and nutritious meal that combines the earthy flavors of quinoa, the zesty kick of cumin, and the juicy sweetness of ripe mango. Paired with tender chicken, crisp red bell pepper, and spicy jalapeño, this dish is a delightful mix of textures and tastes. The fresh cilantro and tangy lime juice tie everything together, making this bowl a refreshing and satisfying option for any time of the day. Whether you enjoy it warm or chilled, this versatile dish is sure to be a crowd-pleaser, especially when served with soft flour tortillas.

Ingredients:

• Quinoa:
• 1 cup uncooked quinoa, rinsed
• 2 cups chicken broth
• 2 tsp ground cumin, divided
• Chicken:
• 1/2 lb chicken breasts (about 2 breasts)
• 1 tsp chili powder
• 1 tsp ground cumin
• Bowl Ingredients:
• 1 ripe mango, diced
• 1 red bell pepper, seeded and diced
• 1 jalapeño, seeded and diced
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 (15 oz) can black beans, rinsed and drained
• 3 tbsp lime juice
• 2 tbsp olive oil
• Serving:
• 1 package (8 count) Old El Paso Stand n’ Stuff flour tortillas

Instructions:

1. Cook the Quinoa:

• In a medium saucepan, combine the rinsed quinoa, chicken broth, and 1 teaspoon of ground cumin. Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the quinoa is fully cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.

1. Prepare the Chicken:

• While the quinoa is cooking, prepare the chicken. Pat the chicken breasts dry with paper towels, then rub them evenly with the chili powder and the remaining 1 teaspoon of cumin.
• Heat a medium skillet over medium-high heat and spray it with cooking spray. Add the seasoned chicken breasts and cook for 4-5 minutes per side, or until the chicken is cooked through and no longer pink in the center.
• Remove the chicken from the skillet and let it rest for a few minutes. Once slightly cooled, cut the chicken into 1-inch cubes.

1. Assemble the Bowl:

• In a large mixing bowl, combine the cooked quinoa, cubed chicken, diced mango, red bell pepper, jalapeño, red onion, chopped cilantro, and black beans. Toss gently to mix all the ingredients evenly.

1. Dress the Bowl:

• Drizzle the lime juice and olive oil over the quinoa mixture. Toss gently to coat everything in the dressing, ensuring the flavors are evenly distributed.

1. Serve:

• This dish can be enjoyed warm or cold. If eating warm, divide the quinoa mixture among bowls and serve immediately. If eating cold, chill the mixture in the refrigerator until ready to serve.
• Serve the mixture with the flour tortillas on the side. You can also spoon the quinoa mix into the tortillas for a fun, handheld meal.

Tips:

• Quinoa: Rinsing the quinoa before cooking helps remove its natural bitterness, ensuring a cleaner, milder flavor.
• Chicken: For extra flavor, marinate the chicken in the cumin and chili powder mix for 30 minutes before cooking.
• Mango: Use a ripe mango for the best flavor. If mangoes are out of season, you can substitute them with pineapple or even peaches for a similar sweetness.
• Tortillas: Warming the tortillas before serving can make them more pliable and enhance their flavor.
• Customization: This dish is highly versatile. Feel free to add or substitute ingredients based on your preference, such as adding avocado for creaminess or corn for added sweetness.

These Mango Black Bean Chicken Quinoa Bowls offer a perfect balance of savory, sweet, and spicy elements, making them a delicious and healthy meal option that you can enjoy any day of the week.