Mango Black Bean Chicken Quinoa Bowls

There’s something truly delightful about a colorful, vibrant bowl of Mango Black Bean Chicken Quinoa Bowls. Picture a sunny afternoon where the warmth of summer is in the air, and I find myself craving something fresh and fulfilling. These bowls are not just a meal; they’re a celebration of flavors and textures that I can’t resist. The zesty blend of juicy mango, tender chicken, and earthy black beans all come together, creating a harmony that dances on the palate. Whenever I prepare this dish, it feels as if I’m taking a mini-vacation to a tropical paradise, even if it’s just my kitchen.

When I first discovered this recipe, it was during a summer gathering. Friends were mingling, laughter echoed, and the smell of something delicious wafted through the air. I spotted this dish on the table, and the colorful ingredients instantly drew me in. As I took my first bite, the combination of sweet, savory, and spicy flavors left me wanting more. Now, it’s a staple in my home, perfect for both casual family dinners and special occasions.

What I love most about Mango Black Bean Chicken Quinoa Bowls is how customizable they are. You can enjoy them warm or cold, making them a versatile option for any meal. Whether I’m prepping for a busy week ahead or hosting a fun get-together, this dish always impresses. It’s about more than just the food; it’s about gathering together, sharing stories, and creating memories around the table.

What’s In This Mango Black Bean Chicken Quinoa Bowls

Creating the perfect Mango Black Bean Chicken Quinoa Bowls starts with a selection of wholesome and vibrant ingredients. Each component plays a crucial role, not just in flavor, but in texture and nutrition. The star of the show, quinoa, offers a nutty flavor and a light, fluffy texture when cooked. Combined with the sweetness of mango and the hearty nature of black beans, this dish becomes a fulfilling meal that’s as nutritious as it is tasty.

• 1 cup uncooked quinoa, rinsed: The base of our dish, providing protein and fiber.
• 2 cups chicken broth: Adds flavor while cooking the quinoa.
• 2 teaspoons ground cumin, divided: A warm spice that enhances the dish’s flavor profile.
• 1/2 lb. chicken (about 2 breasts): The main protein source, making this a hearty meal.
• 1 teaspoon chili powder: Provides a gentle heat and depth to the dish.
• 1 ripe mango, diced: Adds sweetness and a tropical flair.
• 1 red bell pepper, seeded and diced: Brings crunch and vibrant color.
• 1 jalapeno, seeded and diced: For those who like a little kick.
• 1/2 cup diced red onion: Adds a sharpness that balances the sweetness.
• 1/2 cup chopped cilantro: Freshness that brightens the entire dish.
• 1 15-oz can black beans, rinsed and drained: Heartiness and protein boost.
• 3 tablespoons lime juice: For acidity and brightness.
• 2 tablespoons olive oil: Adds richness and helps to combine the ingredients.
• 1 package (8 count) Old El Paso Stand n’ Stuff flour tortillas: Perfect vessels for our delicious filling.

How to Prepare Mango Black Bean Chicken Quinoa Bowls

Making Mango Black Bean Chicken Quinoa Bowls is an enjoyable process that you can easily master. Follow these steps, and you’ll have a delicious meal ready to impress friends and family in no time. Each step is essential to ensuring the flavors meld beautifully.

1. In a medium saucepan, bring the quinoa, chicken broth, and 1 teaspoon of cumin to a boil. Cover the pan, reduce the heat, and let it simmer for 15 to 20 minutes. You’ll know the quinoa is done when it appears fluffy and each grain has a little tail.
2. While the quinoa is cooking, it’s time to prepare the chicken. Start by patting the chicken breasts dry with paper towels. This will help the seasonings adhere better.
3. Rub the chicken with the remaining teaspoon of cumin and the chili powder. This step adds delicious flavor to the meat.
4. In a medium skillet over medium-high heat, spray the skillet with cooking spray. Once hot, add the seasoned chicken. Cook for about 4 to 5 minutes on each side, or until it’s cooked through and golden brown.
5. Once done, remove the chicken from the skillet and let it rest for a few minutes. This is important, as it allows the juices to redistribute. After that, cut the chicken into 1-inch cubes.
6. In a large mixing bowl, combine the cooked quinoa, cubed chicken, mango, red bell pepper, jalapeno, red onion, cilantro, and black beans. Toss gently to mix all the ingredients.
7. Drizzle the lime juice and olive oil over the mixture. The lime juice adds brightness, while the olive oil brings everything together.
8. This dish can be served warm or cold. If you prefer it warm, divide the mixture among bowls and enjoy immediately.
9. If you’d like to serve it cold, chill the mixture in the fridge until ready to serve. When you’re ready, divide the filling among the flour tortillas and serve.

Ways to Customize

When it comes to Mango Black Bean Chicken Quinoa Bowls, there’s plenty of room for creativity. Here are some ideas to make it your own.

• Spice Level: Adjust the amount of jalapeno based on your preference for heat. You can also add hot sauce for an extra kick.
• Vegetarian Option: Swap out the chicken for tofu or extra black beans to make this dish vegetarian-friendly.
• Add Crunch: Include toppings like avocado or crushed tortilla chips for an added texture contrast.
• Herb Variety: Feel free to experiment with different herbs. Try parsley or mint for a new flavor twist.
• Grain Alternative: Substitute quinoa with other grains like brown rice or farro for a different base.
• Dress It Up: Drizzle some yogurt or a tahini dressing over the top to elevate the flavors even more.

How to Serve Mango Black Bean Chicken Quinoa Bowls

Serving Mango Black Bean Chicken Quinoa Bowls is all about embracing the vibrant flavors and making every bite enjoyable. Here are some ideas to help you present this delightful dish:

• Lunch or Dinner: These bowls are perfect for either meal. Serve them as a light lunch or a hearty dinner option.
• Family Gatherings: Bring these bowls to your next family gathering or potluck. They are sure to be a crowd-pleaser!
• Seasonal Ingredients: Feel free to adapt the ingredients based on what’s in season. Fresh local produce always enhances the flavor.
• With a Side: Pair these bowls with a refreshing salad or grilled vegetables for a complete meal.
• Meal Prep: Make a big batch for the week ahead. Keep the tortillas separate to maintain their texture.
• Chill for Summer: In hot weather, serve the bowl chilled for a refreshing twist. You can even add ice cubes to keep everything cool.

FAQ

Conclusion

Mango Black Bean Chicken Quinoa Bowls combine exotic flavors and nutritious ingredients into one delicious meal. It’s a wonderful way to enjoy a burst of fresh tastes, and it’s perfect for any time of the day. I encourage you to try this recipe and share it with your family and friends; they will surely love it!

Mango Black Bean Chicken Quinoa Bowls

The ultimate fusion of flavors, Mango Black Bean Chicken Quinoa Bowls offer a refreshing take on dinner with vibrant ingredients. This easy weeknight meal combines juicy mango, protein-packed chicken, and hearty black beans. It's a delightful choice for any occasion, so whip it up tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 430 kcal

Equipment

• Skillet
• Frying Pan
• Large Pot
• Saucepan
• Chef's Knife
• Cutting Board
• Mixing Bowl

Ingredients

  

• 1 cup uncooked quinoa rinsed
• 2 cups chicken broth
• 2 teaspoons ground cumin divided
• 1/2 lb. chicken (about 2 breasts)
• 1 teaspoon chili powder
• 1 ripe mango diced
• 1 red bell pepper seeded and diced
• 1 jalapeno seeded and diced
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 15-oz can black beans rinsed and drained
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 package Old El Paso Stand n' Stuff flour tortillas (8 count)

Instructions

 

• In a medium saucepan, bring the quinoa, chicken broth, and 1 teaspoon of cumin to a boil. Cover the pan, reduce the heat, and let it simmer for 15 to 20 minutes. You’ll know the quinoa is done when it appears fluffy and each grain has a little tail.
• While the quinoa is cooking, it’s time to prepare the chicken. Start by patting the chicken breasts dry with paper towels. This will help the seasonings adhere better.
• Rub the chicken with the remaining teaspoon of cumin and the chili powder. This step adds delicious flavor to the meat.
• In a medium skillet over medium-high heat, spray the skillet with cooking spray. Once hot, add the seasoned chicken. Cook for about 4 to 5 minutes on each side, or until it’s cooked through and golden brown.
• Once done, remove the chicken from the skillet and let it rest for a few minutes. This is important, as it allows the juices to redistribute. After that, cut the chicken into 1-inch cubes.
• In a large mixing bowl, combine the cooked quinoa, cubed chicken, mango, red bell pepper, jalapeno, red onion, cilantro, and black beans. Toss gently to mix all the ingredients.
• Drizzle the lime juice and olive oil over the mixture. The lime juice adds brightness, while the olive oil brings everything together.
• This dish can be served warm or cold. If you prefer it warm, divide the mixture among bowls and enjoy immediately.
• If you’d like to serve it cold, chill the mixture in the fridge until ready to serve. When you’re ready, divide the filling among the flour tortillas and serve.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the filling for up to three months. Just make sure to store it in a freezer-safe container.
• Pairing: These bowls pair well with a light salad or grilled vegetables for a complete meal.
• Freshness: Use fresh ingredients whenever possible to enhance the flavor of your dish.
• Serving Idea: Consider adding a dollop of sour cream or yogurt for a creamy finish.

Keyword Healthy Dinner, Mango Chicken Bowl, quinoa recipes, Summer Salad

Previous PostLemon Tart

Next Post Starbucks Spinach Feta Wrap

Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!