Mango Chicken

April 27, 2009

The skinny
385 calories per serving
9.6 g fat (1.4 g saturated)
44 g carbs
6.5 g fiber
31 g protein

Avocado-Mango Chicken
The flavors of Latin culture and the tastes of a spicy city (Miami!) inspired this dish, which takes boring baked chicken to an entirely different—and definitely delicious—level.
Serves 4
Ingredients
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons adobo sauce (from canned chipotle chiles)
2 limes
4 boneless, skinless chicken breasts (4 oz each)
1 large mango, coarsely chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped onion
2 tablespoons sea salt
4 white-corn tortillas
Preparation
Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl, then refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes. Remove chicken from oven, place each breast on a plate and top with 1/4 of salsa. Serve with 1 tortilla each