Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
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
Mexican Chicken with Sliced Avocado and Mango Salsa
Ingredients
Ingredients
Mexican Chicken
- 2 9.858 tsp ml cumin ground
- 1 1 cloves garlic ground
- 1 4.929 tsp ml coriander ground
- 2 29.574 tbsp ml extra virgin olive oil
- 1 4.929 tsp ml sea salt
- 4 chicken breast thinly sliced (approximately 2 lbs)
Mango Salsa
- 2 red onion minced into approximately 1/2 cup
- 1 cucumber minced into approximately 1/2 cup
- 1/2 120 cups ml cilantro minced
- 3/4 180 cups ml blueberries
- 1 mango diced to fill about 1/2 cup
- lemon juice from one lemon
- 1/2 2.4645 tsp ml cumin ground
- 1 14.787 tbsp ml extra virgin olive oil
- 1/2 2.4645 tsp ml ground black pepper ground
- 1/2 2.4645 tsp ml sea salt
- 1 avocado
Instructions
Instructions
Mexican Chicken
- 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.
Mango Salsa
- 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.
