Peach Mango Grilled Chicken over Quinoa
Recipe GLPR85ac2497aa836a
Tender grilled chicken breast topped with a vibrant, chunky peach and mango sauce served over fluffy quinoa. The fruit sauce is made with white wine and finished with a light blender pulse to create a rustic, textured topping. A fresh, naturally gluten-free and dairy-free main course that's perfect for lunch or dinner.
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Ingredients
2 cups cooked quinoa
1 pound skinless, boneless chicken breast
1 teaspoon olive oil
1/4 teaspoon ground black pepper
2 large peaches, pitted and cut into bite-sized pieces
1 cup mango, peeled, seeded, and cut into bite-sized pieces
2 teaspoons sugar
2 teaspoons cornstarch
1/2 cup dry white wine (Riesling)
Directions
Combine the peach and mango pieces with the cornstarch and sugar in a skillet, stirring well to coat the fruit evenly.
Pour in the white wine and place the skillet over medium-low heat. Stir constantly for about 10 minutes until the sauce thickens and the fruit softens.
Transfer the fruit mixture to a blender and pulse several times until the sauce reaches a chunky, rustic consistency with some whole or half pieces of fruit still visible. Set aside.
Preheat your grill to medium heat. Brush both sides of the chicken breast with olive oil and season evenly with ground pepper.
Place the chicken on the grill and cook for about 7 minutes on the first side without moving it. Flip and cook for another 5 minutes on the second side until the internal temperature reaches 165°F and the chicken is no longer pink.
Divide the cooked quinoa evenly among four serving plates. Slice or portion the chicken into 4-ounce pieces and place one portion on top of the quinoa on each plate.
Spoon the warm peach and mango sauce over the chicken and serve immediately.
