Yummy recipe!
Avocado-Mango Chicken
Serves 4
Ingredients
* 1/4 cup Worcestershire sauce
* 1 tablespoon soy sauce
* 2 teaspoons adobo sauce (from canned chipotle chiles)
* 2 limes
* 4 boneless, skinless chicken breasts (4 oz each)
* 1 large mango, coarsely chopped
* 1 tablespoon finely chopped cilantro
* 1 tablespoon finely chopped onion
* 2 tablespoons sea salt
* 4 white-corn tortillas
Preparation
Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl, then refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes. Remove chicken from oven, place each breast on a plate and top with 1/4 of salsa. Serve with 1 tortilla each.
Serves 4
Ingredients
* 1/4 cup Worcestershire sauce
* 1 tablespoon soy sauce
* 2 teaspoons adobo sauce (from canned chipotle chiles)
* 2 limes
* 4 boneless, skinless chicken breasts (4 oz each)
* 1 large mango, coarsely chopped
* 1 tablespoon finely chopped cilantro
* 1 tablespoon finely chopped onion
* 2 tablespoons sea salt
* 4 white-corn tortillas
Preparation
Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl, then refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes. Remove chicken from oven, place each breast on a plate and top with 1/4 of salsa. Serve with 1 tortilla each.
