Coconut Chicken and Quinoa with Kale topped with Tropical Mango Chutney

Coconut Chicken and Quinoa with Kale topped with Tropical Mango Chutney

Serving for 4

4 chicken breasts chopped into small bite sized pieces

2 limes squeezed (divided)

2 tbs coconut oil

1/2 bunch kale, chopped

1 mango chopped

1 cup quinoa

1 cup coconut milk

1 cup water

1/2 cup coconut flakes

1 tbs pineapple vinegar (cider vinegar if you don't have pineapple)

1 tsp blood orange olive oil

2 tbs cilantro, diced

1/4 avocado chopped

In bowl mix 3/4 of mango chopped, 1 tbs pineapple vinegar, 1/2 squeezed lime, orange olive oil, cilantro, avocado and set aside.

Cook over stove in sauce pan, 1 tbs coconut oil, quinoa, milk and water until done (see quinoa directions for time about 1/2 hour). 

Cook over the stove in a pan, chicken, 1 tbs coconut oil, 1/2 lime juice until cooked. Add kale and 1/2 squeezed lime until wilted and add in 1/4 mango chopped for the last few minutes. Take off heat.

In small pan on stove toast coconut flakes until browned. Set aside.

Plate quinoa first, chicken mix on top, then place mango chutney on top and sprinkle coconut flakes. Serve hot/warm.