This vibrant and flavorful dish combines juicy, marinated chicken with a hearty quinoa and black bean base, topped with sweet and spicy fried bananas and fresh mango salsa. It’s a colorful, balanced meal that’s perfect for dinner, offering a great blend of protein, fruits, and grains with a zesty citrus marinade and a rich mojo sauce.

Full Recipe: 

Ingredients

Chicken:

• 1 teaspoon cumin

• 3 cloves garlic, minced or grated

• 1 red chile, seeded

• Good pinch of black pepper

• 3/4 cup + 1/4 cup orange juice, divided

• Juice of 4 limes + zest of 1 lime

• 1 teaspoon honey

• 1 teaspoon soy sauce

• 1/4 cup cilantro

• 1 pound boneless chicken breast, cut into bite-size pieces

• 2 tablespoons butter

Black Beans + Quinoa:

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 red pepper, chopped

• 1 1/2 cups dry quinoa

• 2 cups cooked black beans, rinsed and drained if canned

• 2 cloves garlic, minced or grated

• Salt and pepper, to taste

Bananas + Mangos:

• 2 bananas, sliced (optional chili powder for sprinkling)

• 2 tablespoons coconut oil

• 1 mango, diced

• 1 red chile, seeded and chopped

• Juice of 1/2 lime

• 1/4 cup fresh cilantro, chopped

Directions

1. In a blender, combine cumin, garlic, red chile, black pepper, 3/4 cup orange juice, lime juice and zest, honey, soy sauce, and cilantro. Blend until smooth. Pour half the marinade over the chicken in a bowl or ziplock bag and toss to coat. Marinate for 20 minutes or up to overnight in the fridge.

2. Heat a large skillet over medium-high heat and add olive oil. Cook onion for 5-10 minutes until soft, then add red pepper and quinoa. Cook for 5 more minutes until the pepper softens and quinoa is lightly toasted.

3. Pour in 3 cups water or chicken broth, bring to boil, cover, and simmer on low for 25-30 minutes until quinoa is fluffy. Push quinoa to one side of the pan. Add more oil if needed, then add black beans, garlic, salt, and pepper. Cook until warmed through, or stir beans into quinoa.

4. Peel bananas and slice into ½-inch pieces. Heat coconut oil in a skillet over medium to medium-high heat. Fry banana slices sprinkled with chili powder (if using) for 4-5 minutes on each side until caramelized but not burnt. Remove and sprinkle with sea salt.

5. In a bowl, toss diced mango, red chile, lime juice, and cilantro.

6. Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook half the chicken for 3-5 minutes until browned and cooked through, then repeat with remaining chicken. Cover cooked chicken with foil to keep warm.

7. Add remaining marinade and 1/4 cup orange juice to the skillet, bring to a boil, then add butter. Cook for about 5 minutes until sauce thickens slightly. Stir in chopped cilantro if desired.

8. To serve, divide quinoa and black beans among bowls. Top with chicken, mango salsa, and fried bananas. Drizzle with mojo sauce and sprinkle with additional cilantro.

Nutrients (per serving, approximate)

• Calories: 520 kcal

• Protein: 38g

• Fat: 18g

• Carbohydrates: 48g

• Fiber: 8g

• Sugar: 15g

• Sodium: varies with soy sauce and salt added

Flavor Profile and Ingredient Harmony

At the heart of this dish is the marinade that infuses the chicken with a zesty blend of citrus juices, garlic, cumin, and chile, delivering bright, tangy, and slightly smoky undertones. The use of lime juice and zest, paired with orange juice, creates a fresh acidity that tenderizes the chicken while enhancing its natural flavors. The garlic and cumin add earthiness and depth, while the chile brings a mild heat that is balanced by the honey’s subtle sweetness and soy sauce’s umami richness. This marinade ensures that the chicken is juicy and flavorful, standing out as the star protein in this vibrant bowl.

The quinoa and black bean base is hearty and filling, providing an excellent source of plant-based protein and fiber. The quinoa offers a slightly nutty flavor and a pleasant chewiness, while the black beans contribute earthiness and creaminess. Together, they form a nutritious, satisfying foundation for the dish. The addition of sautéed onions and red bell peppers adds sweetness and a touch of crunch, rounding out the texture profile.

The Tropical Twist: Fried Bananas and Mango Salsa

One of the unique features of this recipe is the inclusion of fried bananas and fresh mango salsa, which add an exciting sweet and spicy contrast. The bananas are lightly caramelized in coconut oil with an optional sprinkle of chili powder, creating a warm, soft, and slightly crisp element with a hint of heat. This unexpected addition adds a tropical dimension that elevates the dish beyond typical chicken bowls. The caramelization brings out the bananas’ natural sweetness, which balances the savory and spicy flavors perfectly.

The fresh mango salsa contributes bright, juicy bursts of flavor with diced mango, chopped chile, lime juice, and cilantro. This salsa is refreshing and zesty, offering a cooling counterpoint to the warmth of the fried bananas and the spice of the chicken marinade. Together, these components provide a harmonious balance between sweet, spicy, tangy, and savory, making each bite exciting and layered.

Nutritional Benefits

This chicken quinoa bowl is not only flavorful but also packed with nutrients, making it a well-rounded meal option. The chicken breast provides a lean source of high-quality protein, essential for muscle repair and maintenance. Quinoa and black beans complement this with plant-based protein and fiber, supporting digestive health and providing sustained energy. The combination of carbohydrates, protein, and healthy fats from olive and coconut oils contributes to a balanced macronutrient profile.

The use of fresh fruits like mango and bananas adds important vitamins, antioxidants, and minerals to the dish. Mango is rich in vitamin C and vitamin A, which support immune function and skin health. Bananas provide potassium, essential for heart and muscle function. The spices and herbs, including cumin, garlic, and cilantro, also offer antioxidant and anti-inflammatory properties, making this dish as nourishing as it is delicious.

Culinary Techniques and Preparation Tips

The preparation of this dish involves layering flavors through marination and careful cooking. The chicken is marinated to ensure it absorbs the bright, zesty flavors fully before cooking, which also helps keep it tender and juicy. Cooking the quinoa with sautéed onions and bell peppers infuses the grain with sweetness and complexity rather than serving it plain, making every spoonful flavorful.

Frying the bananas in coconut oil not only caramelizes them but also imparts a subtle tropical aroma that enhances the dish’s overall sensory experience. When frying, it’s important to monitor the bananas closely to avoid burning and to achieve that perfect golden caramelization. The fresh mango salsa is prepared simply, allowing the fruit’s natural sweetness and juiciness to shine, complemented by the heat from the chile and freshness from the lime and cilantro.

The mojo sauce, made by reducing the remaining marinade with orange juice and butter, adds a rich and tangy finishing touch that ties the entire dish together. This sauce is spooned generously over the chicken and base, enriching the dish with moisture and an extra layer of flavor.

Serving Suggestions and Pairings

This colorful quinoa bowl is a complete meal on its own, but it can be complemented with simple sides like a crisp green salad or steamed vegetables for added freshness and nutrients. A light cucumber or avocado salad would pair beautifully, offering a cool contrast to the spicy and citrusy flavors of the main dish.

For drinks, a chilled white wine like Sauvignon Blanc or a sparkling water infused with citrus would enhance the fresh and vibrant notes. This dish also works well as a meal prep option because the flavors intensify over time, making leftovers even more delicious the next day.

Adaptations and Variations

This recipe is flexible and can be adjusted to suit different dietary preferences and ingredient availability. For a vegetarian version, the chicken can be replaced with firm tofu or tempeh marinated and cooked in the same way. Alternatively, shrimp or fish could be used to create a seafood variation with similar flavor profiles.

The fried bananas can be omitted or replaced with plantain slices for a slightly different taste and texture. The mango salsa can also be adapted by swapping mango for pineapple or papaya, depending on seasonal availability or personal preference.

Spice levels can be adjusted by adding more or less chile in the marinade and salsa, allowing you to tailor the dish to your preferred heat tolerance. Additionally, swapping black beans for kidney beans or chickpeas is another way to customize the grain and legume base.

Conclusion

This chicken quinoa bowl with fried bananas and mango salsa is a vibrant, balanced, and exciting dish that perfectly combines sweet, savory, spicy, and tangy flavors. It is a celebration of fresh ingredients and bold flavors, offering a nutritious and satisfying meal that suits a variety of palates and dietary needs. The interplay between the citrus-marinated chicken, hearty quinoa and black beans, and tropical fruit toppings creates a dynamic eating experience that feels both comforting and adventurous. Whether you’re looking for a healthy dinner option or a meal to impress guests with a burst of color and flavor, this recipe delivers on all fronts. The rich mojo sauce and the textural contrasts make each bite memorable, proving that wholesome meals can be both delicious and indulgent at the same time.