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!
- 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.
- 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.
- 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!