Pre-heat oven to 425°F.
Cook quinoa according to package directions and allow to cool.
Stir together the rub ingredients and set aside.
In a medium bowl, toss the chicken in half the olive oil and lime juice. Sprinkle with half the rub and toss to coat evenly.
Arrange on a baking sheet and bake for 10 minutes.
While chicken is baking, prepare the veggies: toss in the remaining olive oil, lime juice and rub. Arrange on a second baking sheet, or around the chicken breasts when the 10 minutes is up.
Bake for another 15 minutes, until chicken and veggies are baked through.
Divide cooled quinoa and veggies amongst four 2 cup capacity storage containers.
Slice the chicken and divide evenly amongst the containers.
Top with fresh mango
StorageStore in sealed containers in the fridge for up to 4 days.
To Re-heatMix everything up and re-heat gently OR keep mango separate until after heating.