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!
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.