Ingredients
4 boneless chicken breasts (4–5 oz each)
1 1/2 cups cooked quinoa
4 ripe mangoes, sliced
4 avocados, sliced
4 cups leafy greens (spinach or mixed greens)
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 tablespoons lime juice
2 limes, cut into wedges
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
Preheat grill to medium-high heat
In a bowl, combine cumin, chili powder, garlic powder, salt, and pepper. Rub onto chicken breasts
Grill chicken 5-6 minutes per side until cooked through. Let rest 5 minutes
Meanwhile, cook quinoa according to package instructions
To assemble, layer greens in bowls, top with quinoa, grilled chicken, mango, and avocado
Drizzle with dressing made from olive oil, lime juice, red onion, and cilantro
Serve with lime wedges on side
Notes
Meal prep: Store components separately in air-tight containers for up to 3 days
Substitute quinoa with brown rice or farro
Marinate chicken in lime juice and olive oil for 30 minutes for extra flavor
Use frozen mango (thawed) if fresh is unavailable
Add grilled corn or black beans for extra heartiness
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Grilling
- Cuisine: American Tropical Fusion
- Diet: Paleo-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 330mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 90mg