Chicken with a mango, jalapeño & avocado salsa

  
Mangos are now available! And avocados! So many possibilities. I’d seen Ina Garten make a mango jalapeño tuna meal. And while I love tuna steaks finding them on short notice is not always easy. So I decided chicken was a great substitute and I had a few left over avocados so I thought…let’s see what happens! 

Chicken: 

  • 3 chicken breasts seasoned with salt and pepper
  • Olive oil

Cooking: Heat olive oil in a cast iron skillet at medium temp. Cook for a few minutes then flip. Do this a few times so the chicken browns and cooks evenly. 

Salsa: 

  • 3 mangos peeled and chopped
  • 2 jalapeños
  • 1/2 large red onion
  • 2 garlic cloves, smashed
  • 1 tbsp of olive oil 
  • 1/4 cup of orange juice
  • 2 avocados peeled and chopped 

Cooking: Heat olive oil non-stick medium sauté pan at medium temp. Add onions and sauté for a few minutes then add jalapeños and garlic. Cook until the jalapeños are getting a little softer then add mangos and orange juice. Once the onions are translucent and the mangos are starting to break down turn off heat and let cool for a few minutes. Add avocados and salt and pepper to taste. 

Rice: 

  • 2 cups of white rice
  • 2 tbsps of olive oil
  • 3 cups of water 
  • 2 smashed garlic cloves 
  • 1/4 tsp of salt 

Cooking: I cheat. I have a rice cooker. So I just wash the rice then add everything into the pot and turn it on. Super simple! 

  
Serve chicken breast with sauce on top and rice in the side. With a nice chilled glass of reisling this makes for a great dinner after a stressful day! 

Burn Provecho! 

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