Chicken Caribbean Bowl

Step 1 -In a large bowl, add the diced pineapple, the diced avocado, the jalapeños, the red bell peppers, the cilantro, and 1/2 of the lime juice and toss to combine.

Step 2 -Cover the bowl and refrigerate the pineapple salsa until ready to serve.

Step 3 -In a medium bowl, add the ginger, the thyme, the garlic powder, the paprika, the salt, the black pepper, and the brown sugar and stir to combine.

Step 4 -Evenly rub the spice mixture over all sides of the chicken breasts.

Step 5 -In a skillet over medium-high heat, add the oil and heat until it begins to shimmer.

Step 6 -Add the seasoned chicken breasts to the hot oil and cook, flipping occasionally, until they reach an internal temperature of 165 degrees F, about 5-7 minutes.

Step 7 -While the chicken breasts are cooking, in a second medium bowl, optionally, add the yogurt and the remaining lime juice and whisk to combine.

Step 8 -Transfer the cooked chicken breasts to a cutting board and let them cool slightly.

Step 9 -Use a sharp knife to slice the chicken breasts into strips.

Step 10 -In serving bowls, evenly divide the quinoa, then evenly add the chicken slices and the pineapple salsa to each bowl.

Step 11 -Serve the chicken bowls drizzled with the yogurt mixture, if desired.