Citrus & Spice Chicken with Mango Jalapeno Salsa

This recipe is simpler than it looks. The mango jalapeno salsa can be made in advance and the chicken comes together in no time.

This is one of those meals where there can you can swap like crazy. No mango? Use orange. No jalapeno? Use another pepper. Don’t have an orange? Skip the sauce. You get it! I like to serve this atop a pile of quinoa and I always add a sliced avocado on the side for a creamy texture. Recipe serves about four.

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Chicken

• 2 chicken breasts, cut into bite sized pieces

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 tsp paprika

• 2 tsp cumin

• 1/2 tsp red chilli flakes

• 2 tsp brown sugar

• 1 tsp salt

• 1/2 tsp fresh ground black pepper

• 3/4 cup orange juice, preferably freshly squeezed

• 2 tbsp avocado oil

Mango Salsa

• Juice of one lime

• 1 mango, diced

• 1/4 cup diced red onion

• 1/4 cup diced cherry tomatoes

• 1/2 large jalapeno, seeded and diced finely

• 1/8 cup finely diced cilantro (omit if you are not a cilantro person!)

• 1 tsp salt

For serving

• A few slices of lime

• Avocado, sliced

Make the salsa

Combine all ingredients in a medium bowl and mix well. Add more salt to taste.

Season and cook the chicken

Combine all the spices in a small bowl and mix well. Toss the diced chicken with the spices until evenly coated. Add oil to a pan on medium high heat and cook the chicken, about 5-6 minutes, and turning halfway through, until cooked through. Remove the chicken and set to the side.

Make the pan sauce

Into the hot pan, add the orange juice and cook until it has reduced by half. Add a pinch of salt.

Build your bowl

Assemble by topping a bowl of quinoa with your chicken, a scoop of the mango salsa, some avocado slides, a lime slice and a drizzle of the pan sauce.

Enjoy!