South-western Chicken with Fresh Fruit Salsa

South-western Chicken with Fresh Fruit Salsa

Tips to get you started:

· I used ataulfo mango for this version and it was delicious, but any type of mango could be used. I also used some pineapple, but additional mango could be added in its place.
· When removing the stem and seeds from the Jalapeño, I strongly recommend wearing food preparation gloves.

*Grilling alternative: If you choose to grill the chicken, pre-heat the grill to about 400 degrees, and brush the avocado oil on the grill grates before placing the chicken on the grill. Grill each side for about 3 minutes, or until the internal temperature of the chicken reaches 165 degrees F.

Prep time: 15-20 minutes
Cook time: 10 minutes
Serves: 4

Ingredients:
For the fruit salsa:
2 Tablespoons fresh cilantro, chopped
1 Ripe mango, peeled and diced
1/3 Cup red onion, diced
1/2 Cup fresh squeezed lime juice
1/2 Cup fresh pineapple, diced
1 Medium fresh Jalapeño, stemmed and seeded and diced
1 Large ripe avocado, pitted, peeled and diced
1 Teaspoon sea salt

For the chicken rub:
1 Teaspoon granulated garlic
1/4 Teaspoon red chili flakes
1/2 Teaspoon sea salt
1/4 Teaspoon smoked paprika
1 1/2 Teaspoon chili powder

2 Chicken breasts (or 4 breast cutlets)
2 Tablespoons avocado oil

Part one: In a medium, ceramic or plastic (aka non-reactive) mixing bowl, gently combine all fruit salsa ingredients using a rubber spatula and allow this mixture to sit for at least 15 minutes before serving. Refrigerate for up to 24 hours before serving.

Part two: In a medium mixing bowl, combine the garlic, red chili flakes, salt, paprika, and chili powder.

Part three: Pat the chicken breasts dry and cut in half to make 4 cutlets (if not using cutlets to start), evenly coat these with the spice rub that you made in part one.

Part four: In a medium frying pan over medium high heat, heat the avocado oil until it starts to shimmer and runs quickly around the pan when you tilt the pan slightly. Place the spice rubbed chicken cutlets in the pan, cooking for about 3-4 minutes, or until you get a browned/seared appearance. Flip the chicken over and cook for another 3-5 minutes until a sear is achieved, and the internal temperature of the chicken is 165 degrees F.

Part five: Plate the chicken and top it with a generous spoonful of the fruit salsa. Serve immediately.

Serving suggestions: Garnish the dish with a sprig of fresh cilantro, enjoy the meal outside if possible!

Tiny chefs in the house? They can help:
· Pull cilantro off of the stems
· Measure and mix the spices and/or the salsa

Nutrition information:

Total Calories: 303

Total Fat: 14 g

Cholesterol: 66 mg

Sodium: 766 mg

Total Carbohydrates: 18 g

Sugars: 10 g

Protein: 28 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.