This recipe can be adapted to fit your comfort or skill level. It’s also great for using up leftovers. So have fun and let your family get involved!


  1. Pre-heat grill to medium high heat. Sprinkle both sides of chicken with seasoning to evenly coat.
  2. Place chicken on grill and grill each side for 4-6 minutes depending on thickness. Chicken will be done when juices run clear and internal temperature of thickest part is 165°F.
  3. While the chicken is cooking, start on the mango salsa. In a medium bowl, add the corn, black beans, red onion, mango, red pepper, cilantro, lime juice, lemon juice and olive oil and stir gently to combine.
  4. Now assemble the bowls. To prepare two bowls, place ½ cup cooked quinoa on the bottom of each bowl. Add brightly colored veggies such as halved tomatoes, spring greens, or sautéed veggies. Top with cooked, sliced chicken breast down the center of the bowl. Garnish with mango salsa, avocado slices, lime wedges and torn cilantro.

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