The first “clean eating” recipe for me was the hardest. I was so intimidated by all the rules. This recipe changed everything for me. And I’m pretty sure we ate it at least twice a week during the summer. If you love Mexican fare like we do, then this meal’s for you.
Grilled Chicken with Mango Salsa
2 ripe avocados
1 ripe mango
1/2 red onion
1 clove garlic
handful of cilantro
juice from one lime
*optional: roma tomatoes, jalapeños (for kick)
Chop avocado, mango and tomato (if you’re using it) into nice bite sized pieces and set aside. Dice red onion, mince garlic and toss in bowl with cilantro, lime juice and salt. Mix the two together (careful not to mash the avocado). Take a big bite to be sure it’s not poison. Good? Are you sure? Take another big bite just to be sure. Ok. Let it sit, out of sight, so you’re not tempted.
Now, the chicken…
Come on, did you think I was going to give you a recipe for this?
Ok, here’s how I do it. I grab 4-6 frozen chicken breasts and plop them in a large freezer bag. I add 1/4 – 1/2 cup olive oil, 2 tablespoons of lemon juice, 1 clove of garlic minced, salt and pepper. Seal the bag, silly. Now, shake, shake, shake. Ok, stop shaking. Put it in the fridge overnight.
Take it out about 30 minutes before dinner. Allow the chicken to warm up a bit, but not room temperature. Grill it to your liking. I like a little char on the edges. It goes great with the salsa.
Most of the time we serve the chicken breasts whole topped with the salsa.
Sometimes we slice the chicken thinly and lay it on a bed of spinach or lettuce and top with salsa.
Sometimes we eat these like tacos in lettuce wraps.
Sometimes we eat all the salsa before the chicken is done and then we eat the chicken plain.
We’re impatient. And hungry. And impatient.
This meal is so versatile. And super delish the next day. But don’t wait two days or the salsa will not keep. Ours never makes it two days…we eat it too fast.