Ingredients

The following ingredients have 4 Servings
  • 1/2 tablespoon dried thyme leaves
  • 1/2 tablespoon ground allspice
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/16 teaspoon cayenne (for mild spice or 1/8 teaspoon (for spice-ay!))
  • 3/4 cup uncooked quinoa
  • 2 large chicken breasts
  • 1 tablespoon olive oil
  • juice 1 lime
  • 2 bell peppers (cut into large chunks)
  • 1 large zucchini (cut into large chunks)
  • 2 mangoes (cubed)

Instruction

  • Pre-heat oven to 425°F.
  • Cook quinoa according to package directions and allow to cool.
  • Stir together the rub ingredients and set aside.
  • In a medium bowl, toss the chicken in half the olive oil and lime juice. Sprinkle with half the rub and toss to coat evenly.
  • Arrange on a baking sheet and bake for 10 minutes.
  • While chicken is baking, prepare the veggies: toss in the remaining olive oil, lime juice and rub. Arrange on a second baking sheet, or around the chicken breasts when the 10 minutes is up.
  • Bake for another 15 minutes, until chicken and veggies are baked through.
  • Divide cooled quinoa and veggies amongst four 2 cup capacity storage containers.
  • Slice the chicken and divide evenly amongst the containers.
  • Top with fresh mango
  • StorageStore in sealed containers in the fridge for up to 4 days.
  • To Re-heatMix everything up and re-heat gently OR keep mango separate until after heating.