Directions

1. Marinate the chicken breasts with all-purpose seasoning and Spicy Rye's Mango Pepper Sauce for at least 30 minutes or overnight if you have time.

2. Preheat your oven to 190°C (375°F). Place the marinated chicken on a baking sheet lined with foil and bake for 20-25 minutes or until fully cooked (internal temperature should reach 75°C). Once cooked, let it rest for a few minutes, then slice into strips.

3. While the chicken is cooking, prepare the quinoa. Rinse the quinoa under cold water until the water runs clear.

4. In a saucepan, add the chicken broth or water, then add salt and bring to a boil. Add the quinoa, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and all the liquid is absorbed. Fluff the quinoa with a fork and set it aside.

5. Next, prepare your vegetables. Dice the mango and red bell pepper, halve the cherry tomatoes, and chop your choice of greens.

6. Once all components are ready, assemble the bowls. Divide the quinoa evenly among four containers, and top each with equal amounts of chicken, mango, red bell pepper, cherry tomatoes, and greens. Season with a bit more salt and pepper if needed.

7. Garnish with fresh coriander if desired, and serve with sliced avocado and the additional Spicy Rye's Mango Pepper Sauce on the side.