Chili-Rubbed Chicken with Avocado-Mango Salsa

Chili-Rubbed Chicken with Avocado-Mango Salsa
Photo by Scott Phillips

Ingredients

  • 1 red bell pepper, cored, seeded, and cut into ¼-inch dice
  • ½ tsp. garlic powder
  • 1 mango (about 1 lb.), peeled and cut into ½-inch dice
  • 1 tsp. chili powder
  • 1 avocado, peeled and cut into ½-inch dice
  • ¼ cup tomato paste
  • 3 Tbs. chopped fresh cilantro
  • + 4 more ingredients
    • 3 Tbs. extra-virgin olive oil
    • 2 limes
    • 4 boneless, skinless chicken breast halves (about 1-¾ lb. total)
    • 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...

View full recipe at Fine Cooking

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