Mango Chile Chicken
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Chile (powder)1 bunch
Kale (thinly shredded)1 bunch
Scallions (thinly sliced)1
Orange2 tbsps
Cilantro (chopped fresh)Directions:
1
Cut the chicken breasts into slices and fan them out
2
Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper
3
Seal the bag and shake to coat
4
Refrigerate for at least 30 minutes and up to 4 hours
5
Heat a grill pan over medium-high heat
6
Remove the chicken from the bag and let any excess marinade drip off
7
Grill the chicken breasts until cooked through, 4 to 5 minutes per side
8
Keep warm
9
Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl
10
Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl
11
Pour half of it over the salad and toss to coat
12
Add more if you like
13
Pile the salad on a plate and arrange the chicken on top
14
(Or you can leave the breast whole and pile the salad on top of the chicken)