I enjoy cooking, and I love to try new dishes. But when it’s time to make dinner and I don’t have the time or inclination to be creative, I have a few tried-and-true favorites I return to time after time.
This is dish is one of those.
The adobo adds a smoky flavor to the chicken, which I always prepare on the grill. The recipe calls for serving in a tortilla, but we have always skipped the tortillas.
I generally double the number of ingredients for the salsa, because it is also good on chips. And I usually add some finely minced jalapeño, too.
This comes from a recipe I found in “Self” magazine. They have a bunch of tasty, healthy recipes, and you can sign up for a weekly recipe of the week via email.
Here’s a link to the recipe on the “Self” website.
And here’s the recipe itself:
- 1/4 cup Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons adobo sauce (from canned chipotle chiles)
- 2 limes
- 4 boneless, skinless chicken breasts (about 4 oz each)
- 1 large mango, coarsely chopped
- 1 large avocado, coarsely chopped
- 1 tablespoon finely chopped cilantro
- 1 tablespoon finely chopped onion
- 1/2 teaspoon sea salt
- 4 white-corn tortillas
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°. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl and store in refrigerator while chicken bakes. 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 mango-avocado mixture. Serve with 1 tortilla each.
385 calories per serving, 9.6 g fat (1.4 g saturated), 44 g carbs, 6.5 g fiber, 31 g protein