Honey Mustard Chicken Quinoa Bowls with Mango-Citrus Salsa
These easy quinoa bowls are loaded with SO much flavor and you won't believe how quickly they come together! The honey mustard chicken pairs perfectly with fluffy quinoa and a sweet tropical salsa.
Ingredients
- HONEY-MUSTARD CHICKEN:
- 3 tablespoons olive oil
- 1/4 cup yellow mustard
- 1/4 cup honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lbs chicken breasts cut into 1/2 in cubes
- QUINOA:
- 2-1/2 cups chicken broth
- 2 cups uncooked quinoa
- SALSA:
- 1 ripe mango peeled and cut into 1/2 in cubes
- 1 medium grapefruit peeled and diced
- 1/4 cup chopped red onion
- 1 small jalapeno deseeded and finely minced
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons minced fresh cilantro
- Salt and pepper to taste
- Sliced avocado for serving
Instructions
- Prepare the chicken: In a small bowl, whisk oil, mustard, honey, vinegar, and seasonings until smooth. Place diced chicken in a large bowl and pour mixture over top. Refrigerate chicken 30 minutes to let the flavors meld.
- Remove chicken from refrigerator and heat a nonstick skillet over medium-high heat. Dump chicken mixture into skillet and saute 7-10 minutes until chicken is browned and cooked through. Remove from heat and keep warm.
- Prepare the quinoa: In a medium pot over medium-high heat, bring broth to a boil then stir in quinoa. Reduce heat to low, cover and let quinoa simmer until cooked and fluffy, about 10 minutes. Remove from heat and keep warm.
- Prepare the salsa: In a small bowl, combine all salsa ingredients until combined.
- Prepare the quinoa bowls: Divide warm chicken, quinoa, and salsa between 4 servings bowls and top bowls with sliced avocado if desired. Serve immediately.