Quinoa bowl with chicken & mango dressing
Quinoa bowl with chicken & mango dressing
891kcal Per person
39g Protein
96g Carbs
39g Fat
17g Fiber
Ingredients
- 3 ½ ounce mango chunks (frozen) (98 g)
- 3 ounces quinoa (84 g)
- ½ cucumber
- 1 bell pepper
- 1 carrot
- ¼ cup black beans (48 g)
- 3 ounces chicken breast (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- ½ teaspoon ground cumin (1 g)
- 1 pinch cinnamon (1 g)
- 1 tablespoon mayonnaise (15 ml)
- 1 squeeze lime juice (5 ml)
- 1 teaspoon honey (7 g)
Preparing this recipe
- Remove the mango cubes from the freezer and let them thaw in a bowl.
- Cook the quinoa according to the instructions on the packaging.
- Halve the cucumber and slice it diagonally. Halve the bell pepper lengthwise, remove the seeds, and slice it into thin strips. Cut the carrot into strips and rinse the black beans in a colander with cold water, then let them drain well.
- Slice the chicken breast into strips and mix it in a bowl with half of the oil, paprika, cumin and cinnamon.
- Heat a skillet and cook the chicken strips in it for about 5 minutes until cooked through and golden brown.
- Prepare a dressing by placing half of the mango cubes in the blending cup of a hand blender and mixing them with mayonnaise, lime juice, honey and the other half of the olive oil. Blend until smooth.
- Assemble the bowl by combining the quinoa, the other half of the mango cubes, cucumber, bell pepper, carrot, black beans and chicken strips. Season the bowl with salt and pepper and drizzle the mango dressing over the salad or serve it on the side.
Tip van FitChef
Try replacing the quinoa with couscous.
