HONEY-MUSTARD CHICKEN:
3 tablespoons olive oil
1/4 cup yellow mustard
1/4 cup honey
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 lbs chicken breasts, cut into 1/2 in cubes
QUINOA:
2-1/2 cups chicken broth
2 cups uncooked quinoa
SALSA:
1 ripe mango, peeled and cut into 1/2 in cubes
1 medium grapefruit, peeled and diced
1/4 cup chopped red onion
1 small jalapeno, deseeded and finely minced
2 tablespoons lemon juice
1 tablespoon maple syrup
2 tablespoons minced fresh cilantro
Salt and pepper to taste
Sliced avocado for serving