top of page

Mango Masala Chicken Skewers


Quinoa Salad: 4 cups cooked Quinoa 2 Tbsp Mango Masala Rub 1/4 cup dried Cranberries 1/2 cup sliced Almonds 1/4 cup Mint, chopped 1/2 Red Onion, diced small 1/2 cup Blood Orange EVOO 1/4 cup Cucumber Balsamic Vinegar 2 tsp Cumin Spice Sea Salt

Skewers: 4 Boneless Chicken Thighs 1 cup Plain Greek Yogurt 1 Tbsp Mango Masala Rub 2 Tbsp Lemon Juice 1 tsp Cumin Spice Sea Salt


1. Trim the chicken and cut into 1” cubes/pieces. Combine all of the skewer ingredients including chicken in a Ziploc bag, massage around, and allow to marinate at least 1 hours and up to 24 hours in the refrigerator. 2. Meanwhile, cook the quinoa according to package directions. Once cooked, fluff and add all other salad ingredients. Toss to combine. 3. Skewer the marinated meat and cook on the grill or under the broiler until cooked throughout, about 8 minutes per side. 4. Enjoy the chicken alongside the salad!

Suggested Recipes
bottom of page