Chili Rubbed Chicken with Avocado Mango Salsa
This chicken and salsa is lightly spiced and perfect tucked into tortillas.
Foto: RecipeGirlIngredients
- 4 halves (about 1¾ pounds) boneless chicken breasts
- ¼ cup tomato paste
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 1 medium (about 1 pound) mango, (peeled and diced into ½-inch pieces)
- 1 medium avocado, (peeled and diced into ½-inch pieces)
- 1 medium red bell pepper, ( cored, seeded and diced into ¼-inch pieces)
- 3 tablespoons chopped fresh cilantro
- 2 medium limes
- salt and pepper, (to taste)
- 2 tablespoons extra virgin olive oil
- kosher salt and freshly ground black pepper, (to taste)
Steps
Cut the chicken breast halves lengthwise into ½-inch wide strips.
In a medium bowl, combine the tomato paste, chili powder, garlic powder and 1 tablespoon olive oil. Add the chicken strips and stir to coat. Marinate for 10 minutes.
In a medium bowl, combine the mango, avocado, red pepper, cilantro and the juice of 1 lime. Season with salt and pepper to taste. Cut the remaining lime into wedges.
Heat the remaining 2 tablespoons of olive oil in medium sauté pan over medium-high heat. Season the chicken strips with salt and pepper. Sauté the chicken strips, stirring often, until they're firm to the touch and uniformly opaque, 3 to 4 minutes. Turn off the heat and let sit for 1 minute.
Set the chicken strips on a platter, top with the salsa, and serve with lime wedges.
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