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Mango Black Bean Chicken Quinoa Bowls

A bright, protein-packed bowl combining tender chili-spiced chicken, quinoa, mango, black beans, and fresh vegetables with a lime-olive oil dressing.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 8 servings

Ingredients

  • 1 cup uncooked quinoa rinsed
  • 2 cups chicken broth
  • 2 teaspoons ground cumin divided
  • 1/2 lb chicken breasts about 2 breasts
  • 1 teaspoon chili powder
  • 1 ripe mango diced
  • 1 red bell pepper seeded and diced
  • 1 jalapeño seeded and diced
  • 1/2 cup red onion diced
  • 1/2 cup fresh cilantro chopped
  • 15 oz black beans 1 15-oz can, rinsed and drained
  • 3 Tablespoons lime juice
  • 2 Tablespoons olive oil
  • 1 package flour tortillas 8-count Old El Paso Stand n' Stuff

Instructions

  • Rinse the quinoa under cold water. In a medium saucepan, combine rinsed quinoa, chicken broth, and 1 teaspoon of the ground cumin. Bring to a boil, then cover, reduce heat, and simmer for 15–20 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
  • Pat the chicken dry. Rub both sides with the chili powder and the remaining 1 teaspoon ground cumin.
  • Heat a medium skillet over medium-high heat and lightly spray or oil the pan. Cook the seasoned chicken 4–5 minutes per side, or until cooked through (internal temperature 165°F / 74°C). Transfer to a plate and let rest until cool enough to handle, then cut into 1-inch cubes.
  • In a large bowl, combine the cooked quinoa, cubed chicken, diced mango, red bell pepper, jalapeño, diced red onion, chopped cilantro, and rinsed black beans. Toss gently to mix.
  • Drizzle the lime juice and olive oil over the mixture and toss until everything is evenly coated.
  • Serve warm in bowls immediately, or chill if you prefer it cold. To make wraps, divide the mixture into the flour tortillas and serve.

Equipment

  • Medium Saucepan
  • Medium Skillet
  • Cutting Board
  • Chef’s knife
  • Large Bowl
  • Measuring Cups and Spoons

Notes

  • Source: The Girl Who Ate Everything.
  • Quinoa can be cooked up to a day ahead and refrigerated.
  • Adjust jalapeño amount for desired heat.
  • Use canned black beans labeled low-sodium if preferred.