Imagine a meal that combines crispy chicken, fluffy, flavorful quinoa, and sweet, smoky mango salsa. That’s exactly what you get with this Quinoa-Crusted Chicken with Cilantro Lime Quinoa and Grilled Mango Salsa! This meal doesn’t just taste amazing—it offers a variety of health benefits while remaining balanced and satisfying.
Why You Should Love This Tropical Dish
This meal is a powerhouse of nutrients. Quinoa is considered a superfood because it’s packed with protein, fiber, iron, and magnesium. Chicken, especially when prepared without heavy breading or frying, provides a lean source of protein that’s essential for muscle growth and repair. Mangos add a juicy sweetness while delivering vitamin C, vitamin A, and antioxidants.
Eating meals like this can support a healthy immune system, aid digestion, and even promote better heart health. However, if you’re allergic to citrus, be cautious with the lime juice in the quinoa and salsa. Also, be mindful of portion sizes if you are managing your carbohydrate intake, as both quinoa and mango contain natural sugars and starches.
Quinoa-Crusted Chicken with Cilantro Lime Quinoa and Grilled Mango Salsa Recipe
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup cooked quinoa (cooled and dried slightly)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 2 tablespoons olive oil
For the Cilantro Lime Quinoa:
- 1 cup quinoa, rinsed well
- 2 cups chicken or vegetable broth
- Zest and juice of 1 lime
- 1/2 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Salt to taste
For the Grilled Mango Salsa:
- 2 ripe mangos, peeled, pitted, and sliced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- Salt to taste
Instructions
1. Prepare the Chicken:
Preheat your oven to 400°F (200°C). In a shallow dish, combine the cooked quinoa, Parmesan cheese, garlic powder, paprika, salt, and pepper. Place the flour in a separate dish and the beaten eggs in another.
First, dredge each chicken breast in flour, then dip into the beaten eggs, and finally press into the quinoa mixture, making sure the chicken is fully coated. Heat olive oil in a skillet over medium heat. Sear the chicken breasts for about 2–3 minutes on each side until golden. Transfer the chicken to a baking sheet and finish cooking in the oven for 12–15 minutes, or until the internal temperature reaches 165°F (74°C).
2. Make the Cilantro Lime Quinoa:
While the chicken cooks, bring 2 cups of broth and 1 cup of rinsed quinoa to a boil in a saucepan. Reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork, then stir in lime zest, lime juice, chopped cilantro, olive oil, and salt to taste.
3. Prepare the Grilled Mango Salsa:
Heat a grill pan or outdoor grill to medium-high heat. Grill the mango slices for 2–3 minutes per side, just until charred marks appear. Let them cool slightly, then dice the grilled mangos. Combine the diced mangos, red onion, jalapeño, lime juice, cilantro, and a pinch of salt in a bowl. Toss gently to mix.
4. Assemble the Meal:
Serve a generous scoop of the cilantro lime quinoa on each plate. Top with a crispy quinoa-crusted chicken breast and spoon a hearty amount of grilled mango salsa over the top. Garnish with extra cilantro and lime wedges if desired.
Final Thoughts
Quinoa-Crusted Chicken with Cilantro Lime Quinoa and Grilled Mango Salsa is perfect for family dinners, casual gatherings, or even meal prepping for the week. It’s colorful, full of texture, and layered with tropical flavors that everyone will love. Plus, you can feel good knowing you’re serving a meal that’s as nutritious as it is delicious. Enjoy the fresh, vibrant tastes of this tropical feast any time you need a little sunshine on your plate!
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