Mango Salsa Chicken Bowls

• 2 skinless boneless chicken breasts, lightly pounded to an even thickness
• 2 Tbsp avocado or olive oil, divided
• 1 small ripe avocado, chopped or sliced
• 1 cup cooked quinoa or brown rice
• 4 cups salad greens of choice
• 2-3 Tbsps fresh lime juice

Homemade Mango Salsa:

• 1 large ripe mango, peeled pitted and cubed
• a small handful of fresh mint or cilantro leaves, chopped
• 1 cup chopped cherry tomatoes
• 1/2 small red onion, diced small
• 1 jalapeño, seeded and diced
• juice of 1 fresh lime
• pinch of sea salt and pepper

Instructions 

Season chicken breast with sea salt and pepper on both sides.

Heat 1 tablespoon of your oil in a large skillet over medium high heat.

Add chicken and cook until golden brown on both sides and no longer pink in the center, 4-5 minutes per side.

Set meat aside on a cutting board, covered, to rest for 5 minutes, then slice it against the grain.

Meanwhile, in a small bowl combine all mango salsa ingredients, gently stir.

To assemble your bowls, divide the salad greens between 2 bowls, then top each equally with cooked quinoa or rice, sliced chicken, avocado and mango salsa.

Drizzle each with a bit of oil and fresh lime juice.

Credit by Rachel