It’s mango season here in Hawai‘i, which means the fruit is abundant and delicious!
I’m not usually big on putting mango in anything [I think the fruit is so good on its own that it’s almost a crime to mix it with other flavors], but I just couldn’t shake this recipe idea.
I’ve said it before, but Ben and I have very different body types, and I always try to accommodate for it with our eats. Ben is now training for his first full marathon [cray-cray!] and thus needs as many healthy carbohydrates to keep his body feeling good. I, on the other hand, am working on gaining strength and power, and so my focus is on clean, lean proteins.
This recipe is super simple and can easily be shared by other mixed-eating-style families, just be sure to set some of the chicken mango mixture aside before mixing in the quinoa and you’re set! This recipe is definitely a keeper! Not only was it delicious warm yesterday, but the quinoa version is even better today now that’s it’s had some time to soak up the flavors!
Mango Chicken Two Ways [Wraps or with Quinoa]
[Ingredients] – note: If you just want the wraps, nix the first two ingredients. If you just want the quinoa, nix the lettuce.
- 1 c dry quinoa
- 2 c water or stock
- 1 head lettuce (I used local manoa lettuce)
- 1 Tbsp olive oil
- 3-4 chicken breasts – diced
- 2 bell peppers (I used red and yellow) – chopped
- 1 medium zucchini – chopped
- Juice of one orange (about 4 Tbsps worth)
- 1 small bunch of cilantro – chopped
- 1 ripe mango – diced
- 1-2 avocados – diced
- salt + pepper to taste
- Optional: up to 1/4c balsamic vinegar
Cook quinoa in water or stock based on package instructions [we make ours in the rice cooker].
In a large saucepan over medium high, heat olive oil.
Cook chicken until browned.
Add in bell peppers and zucchini and cook for another 10-12 minutes, until everything has cooked thoroughly [you may need to drain some water from the veggies at this point].
Reduce the heat to medium low and stir in the orange juice and cilantro.
Next, remove from heat and fold in the mango and avocado.
Season with salt and pepper to taste
For the wraps: Spoon mixture over full leaves of lettuce.
For the quinoa: Gently fold in quinoa and add balsamic vinegar to taste.
Enjoy! Makes 4-6 servings.
Hope you give these a shot, and let me know how it goes if you do!
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