Being in southern Texas, Mexican food is everywhere. But how can you satisfy your Mexican food craving while staying compliant on The Myers Way® protocol? With this delicious Mexican chicken recipe, of course!
In addition to containing adequate amounts of filling and satisfying dietary fiber, avocados are a good source of copper, pantothenic acid, folate, potassium, vitamin K and monounsaturated fatty acids which can promote cardiovascular heart by lowering the “bad” LDL cholesterol. Mangos are rich in vitamin C which can help strengthen your immune system to fight off colds and infections during these winter months.
Mexican Chicken with Sliced Avocado and Mango Salsa
Ingredients
- Mexican Chicken
- 2 tsp cumin ground
- 1 tsp garlic ground
- 1 tsp coriander ground
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 2 lbs chicken breast thinly sliced
- Mango Salsa
- 1/2 cup red onion minced
- 1/2 cup cucumber minced
- 1/2 cup cilantro minced
- 3/4 cup blueberries
- 1/2 cup mango diced
- Juice from one large lemon
- 1/2 tsp cumin ground
- 1 Tbsp extra virgin olive oil
- 1/2 tsp black pepper ground
- 1/2 tsp sea salt
- 1 large avocado
Instructions
- Mix together cumin, garlic, coriander, sea salt, and extra virgin olive oil.
- Marinate thinly sliced chicken breast in mixture for 3 hours or overnight.
- Grill or cook on stovetop until thermometer reads 165 degrees F.
- Mix together onion, cucumber, cilantro, blueberries, mango, lemon, cumin, olive oil, sea salt, and black pepper.
- Let mixture marinate in the refrigerator for 1-3 hours or overnight.
- After the chicken is done cooking, top with mango salsa and sliced avocado.
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