8g or 2 teaspoons olive oil
1.5 pound boneless, skinless chicken breasts
1/4 teaspoon of each sea salt and pepper
2 mangos, peeled and diced (pineapple works great also!)
1 red bell pepper, chopped
1 cup water
2 green onions, chopped
2 tablespoon chopped fresh mint
1 tablespoon fresh lime juice
1 teaspoon of each lime zest and chopped garlic
260g or 1.5 cup raw quinoa
53g or 6 tablespoons sesame seeds divided for topping
2 full avocados to be divided for topping
In a large skillet, heat oil on medium-high. Season both sides of chicken with salt and pepper. Add chicken to skillet, and cook for 1 to 2 minutes per side, until golden brown.
In a separate pot, bring 3 cups water to a boil and add quinoa. Reduce to simmer and cook for 20 minutes until water is absorbed. Set aside.
To the skillet, add mangos, bell pepper, broth, green onions, basil, lime juice, lime zest and garlic, and bring to a simmer. Reduce heat to medium. Partially cover, and cook for 5 minutes, until chicken is cooked through. Add quinoa to skillet, and stir to combine. Cook for 1 minute to heat through.
Add 1 tablespoon sesame seeds and avocado to the top of each serving for your healthy fat. Serve immediately or prep for the week!
Total Servings: 6