Tuesday, April 8, 2014

Honey Cilantro Lime Chicken & Mango Avocado Salsa



We're trying to be better about what we put in our bodies over here. Goodness it's not always easy, we all love our baked goods and ice cream. haha ;) But I know it's what we need! Cheers to whole foods. Tonight's dinner was all sorts of delicious. I especially loved that it included blackberry honey my sweet brother and his partner got us for Christmas, local from their Whidbey Island home. :) It was fun creating in the kitchen tonight and I wanted to share the recipes...



HONEY LIME CILANTRO CHICKEN
(adapted from food.com's Cilantro Chicken)

4 boneless skinless chicken breasts
1/4 cup lime juice
1/2 cup fresh cilantro (chopped)
1 1/2 Tbs honey
1 tablespoon coconut oil
1/2 tsp salt
1/4 tsp pepper

Trim and rinse chicken breast then place in a shallow baking pan (I used an 8x8" glass dish). In a small pan, melt coconut oil and set aside. In a small bowl, mix lime juice, cilantro, garlic, honey, melted coconut oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes (I marinated mine for about 7 hours and it worked great!). I cooked my chicken on our George Foreman at the lowest setting (300 degrees) for about ______ minutes, until there was no pink in the middle. Grilling them would be amazing though! Enjoy!

MANGO AVOCADO SALSA

1 mango
2 avocados
2 roma tomatoes
1/4 orange bell pepper
1/4 cup fresh cilantro
juice of 2 limes

Chop, dice, and mix it all together! Put in a bowl with a lid or plastic wrap to seal it, then refrigerate until ready to serve. Enjoy!

PS - I posted the photo below on instagram last summer, but in case you want a fun and easy way to cut a mango, here ya go! I'd just cut the squares/cubes much smaller for the salsa.



8 comments:

Hilary said...

That mango looks delish! Thank you for sharing the recipe! I will have to try it out!

Unknown said...

so cute! Thanks sharing this article
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