Spiced Chicken and Coconut Quinoa Bowls with Mango Salsa

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 (13.5 ounce) can full-fat coconut milk
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Season with cumin, paprika, salt, and pepper. Remove chicken from skillet and set aside.
2. In the same skillet, add quinoa and toast for 1 minute, stirring constantly. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked through and liquid is absorbed. Stir in coconut milk.
3. While quinoa is cooking, prepare the mango salsa: Combine diced mango, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
4. Return chicken to skillet and heat through. Fluff quinoa with a fork.
5. Divide quinoa mixture among bowls. Top each with cooked chicken and mango salsa.

Enjoy!