Mexican Chicken with Sliced Avocado and Mango Salsa

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Mexican Chicken with Sliced Avocado and Mango Salsa

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

• Course Main Dish
• Protocol Autoimmune Solution (AIP), Candida Control and SIBO, Elimination Diet, Paleo, Thyroid Connection

Servings

4 - 6

Prep Time

4 hours

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

Servings:

Units: MetricUS Imperial

Instructions

Mexican Chicken

1. Mix together cumin, garlic, coriander, sea salt, and extra virgin olive oil.
2. Marinate thinly sliced chicken breast in mixture for 3 hours or overnight.
3. Grill or cook on stovetop until thermometer reads 165 degrees F.

Mango Salsa

1. Mix together onion, cucumber, cilantro, blueberries, mango, lemon, cumin, olive oil, sea salt, and black pepper.
2. Let mixture marinate in the refrigerator for 1-3 hours or overnight.
3. After the chicken is done cooking, top with mango salsa and sliced avocado.