Chili-Rubbed Chicken with Avocado-Mango Salsa

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Serves four.

by Arlene Jacobs
from Fine Cooking
Issue 57
Last Edit Date: 6/28/2011 11:25:22 AM

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4 boneless, skinless chicken breast halves (about 1-3/4 lb. total)
1/4 cup tomato paste
1 tsp. chili powder
1/2 tsp. garlic powder
3 Tbs. extra-virgin olive oil
1 mango (about 1 lb.), peeled and cut into 1/2-inch dice
1 avocado, peeled and cut into 1/2-inch dice
1 red bell pepper, cored, seeded, and cut into 1/4-inch dice
3 Tbs. chopped fresh cilantro
2 limes
Kosher salt and freshly ground black pepper

Cut the chicken breast halves lengthwise into 1/2-inch-wide strips.

In a medium bowl, combine the tomato paste, chili powder, garlic powder, and 1 Tbs. of the olive oil. Add the chicken strips and stir to coat. Marinate for 10 minutes.

Meanwhile, combine the mango, avocado, red pepper, cilantro, and the juice of 1 lime in a medium bowl. Season with salt and pepper to taste. Cut the remaining lime into wedges.

Heat the remaining 2 Tbs. olive oil in a 10-inch sauté pan over medium- high heat. Season the chicken strips with salt and pepper. Sauté the 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, fan the lime wedges around, and serve.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 4; Protein (g): 43; Monounsaturated Fat (g): 14; Carbohydrates (g): 25; Polyunsaturated Fat (g): 3; Sodium (mg): 720; Cholesterol (mg): 110; Fiber (g): 5;

Photo: Scott Phillips

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by Sharris3029, 3/5/2013This recipe was so easy to make and tastes amazing! I will definitely reserve this as one of my go-to-meals. I served this with garlic broccoli and a cauliflower/potato mash.