Step 1

Season chicken breast with sea salt and pepper on both sides.

Step 2

Heat 1 tablespoon of your oil in a large skillet over medium high heat.

Step 3

Add chicken and cook until golden brown on both sides and no longer pink in the center, 4-5 minutes per side.

Step 4

Set meat aside on a cutting board, covered, to rest for 5 minutes, then slice it against the grain.

Step 5

Meanwhile, in a small bowl combine all mango salsa ingredients, gently stir.

Step 6

To assemble your bowls, divide the salad greens between 2 bowls, then top each equally with cooked quinoa or rice, sliced chicken, avocado and mango salsa.

Step 7

Drizzle each with a bit of oil and fresh lime juice, then ENJOY!