I made dinner for my roommate about a week ago. I was very excited about how it looked and took a picture. Here are the recipes for your enjoyment:
Avocado-Mango Chicken Oven @ 350
¼ cup Worcestershire sauce
1 Tbl soy sauce
2 tsp adobo sauce (from canned chipotle chilies)
2 limes (or lime juice)
4 boneless, skinless chicken breast (4oz each)
1 large mango, coarsely chopped
1 large avocado, coarsely chopped
1 Tbl finely chopped cilantro
1 Tbl finely chopped onion
2 Tbl sea salt
4 white corn tortilla
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.
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 ¼ of salsa. Serve with 1 tortilla each.
Makes 4 servings: 385 calories, 9.6g fat, 6.5g fiber
*You'll notice that I missed one key ingredient: Avocado!
Corn & Edamame Salad
1 ¼ cups cooked corn kernels (or 2 ears of roasted corn)
½ cup shelled edamame
¼ cup chopped red onion
¼ cup small diced red pepper
1 Tbl finely chopped fresh cilantro
1 Tbl light mayonnaise
1 Tbl lemon juice
1 ½ tsp finely chopped or grated ginger
1/8 tsp salt
1/8 tsp black pepper
Combine ingredients in a bowl. Cover & chill in refrigerator until ready to serve.
Makes 4 servings: 97 calories, 2.9 g fat, 2.4 g fiber
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