Ingredients

The following ingredients have 4 Servings
  • HONEY-MUSTARD CHICKEN:
  • 3 tablespoons olive oil
  • 1/4 cup yellow mustard
  • 1/4 cup honey
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 lbs chicken breasts (cut into 1/2 in cubes)
  • QUINOA:
  • 2-1/2 cups chicken broth
  • 2 cups uncooked quinoa
  • SALSA:
  • 1 ripe mango (peeled and cut into 1/2 in cubes)
  • 1 medium grapefruit (peeled and diced)
  • 1/4 cup chopped red onion
  • 1 small jalapeno (deseeded and finely minced)
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons minced fresh cilantro
  • Salt and pepper to taste
  • Sliced avocado for serving

Instruction

  • Prepare the chicken: In a small bowl, whisk oil, mustard, honey, vinegar, and seasonings until smooth. Place diced chicken in a large bowl and pour mixture over top. Refrigerate chicken 30 minutes to let the flavors meld.
  • Remove chicken from refrigerator and heat a nonstick skillet over medium-high heat. Dump chicken mixture into skillet and saute 7-10 minutes until chicken is browned and cooked through. Remove from heat and keep warm.
  • Prepare the quinoa: In a medium pot over medium-high heat, bring broth to a boil then stir in quinoa. Reduce heat to low, cover and let quinoa simmer until cooked and fluffy, about 10 minutes. Remove from heat and keep warm.
  • Prepare the salsa: In a small bowl, combine all salsa ingredients until combined.
  • Prepare the quinoa bowls: Divide warm chicken, quinoa, and salsa between 4 servings bowls and top bowls with sliced avocado if desired. Serve immediately.