Chicken Mango Taco Bowls
(GF, DF, Soy free, Egg Free, Nut free, Paleo option, Whole30 option)
Ingredients
Marinade/Dressing
- 1 cup extra virgin olive oil
- 2½ limes juiced
- ¼ tsp garlic powder
- ⅛ tsp onion powder
- ¼ tsp cumin
- ⅛ tsp chili powder
- ½ tsp sea salt
- ⅛ tsp cracked pepper
- 1 jalapeno finely chopped
- 2 Tbsp cilantro finely chopped
- 1½ lbs chicken breast
Mango Avocado Salsa
- 1½ cups diced mango (about 1 large or 2 small mangoes)
- ⅔ cup diced avocado (about 1 small-medium avocado)
- ¼ cup diced red onion
- 1 lime juiced
- ¼ cup chopped cilantro
- ⅛ tsp sea salt
InstantPot Quinoa
- 1½ cups uncooked quinoa rinsed
- 3 cups water (can use chicken or vegetable broth)
- ¼ tsp sea salt (omit if using salted broth)
For Serving
- mixed salad greens enough for each person
- crushed plantain chips (or tortilla chips) enough for each person
Instructions
- Mix your marinade/dressing by adding and mixing all of the ingredients, except for chicken breast, in a bowl. Separate and reserve about ⅓-½ of the mixture to use as a dressing at the end.
- Toss the chicken in the marinade mixture and make sure it's thoroughly coated.
- Heat a skillet over medium heat, and add the chicken breast to the pan. Turn it over every couple of minutes, and let it cook until the internal temperature reaches at least 165F (74C). Let it rest for 5 minutes after it's cooked.
- While the chicken is cooking, make your quinoa. Add your quinoa, water, and salt to the InstantPot. Give it a quick stir, close the lid, close the vent, and cook on high pressure for 3 minutes. After the timer goes off, let it sit for about 10 minutes, and then release the pressure vent.
- To make the mango avocado salsa, dice the mango, avocado, red onion, and cilantro. Mix them all together and toss with the juice from 1 lime and the sea salt. Set aside for serving when ready.
- Cut the chicken into bite sized pieces and assemble your bowls. Start with quinoa, then add a handful of mixed salad greens, and then top that with chicken, mango avocado salsa, crushed plantain chips, and a drizzle of the reserved dressing.