Bake for about 22-25 minutes or until chicken reaches an internal temperature of 165☏. Salt as desired and then add garlic, cumin, chili powder and pepper evenly across the chicken. Add a pinch of salt and squeeze of lime juice over. Using a brush, spread olive oil on both sides of each chicken breast. Place the diced mango, bell pepper, onion, jalapeno and cilantro in a medium/large mixing bowl.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). Place the chicken breasts in a 9X13 baking dish. Combine all the mango salsa ingredients for the mango salsa in a large bowl and stir. For a less spicy option, use your favorite barbecue sauce in place of Sriracha. Prepare a baking sheet by lining it with parchment paper. Be sure to adjust the cook time as necessary. Swap Option: Use any type of seafood in place of the chicken. For the creamy cilantro sauce: Place all ingredients in the food processor process until sauce is smooth and creamy. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours. Serve it with pasta, grains, potatoes or vegetables for a complete meal. For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. The sweetness of the salsa helps to tame the fiery chicken. While the sauce is made with just three ingredients, it gets plenty of flavor from fragrant garlic and fiery Sriracha, which is then balanced with rich butter.Īfter the chicken is cooked and sauced, Curry then takes the flavors in this dish to the next level by whipping together an easy mango-avocado salsa that’s dressed with lemon juice and herbs. They’re then dressed in a simple sauce made with butter, Sriracha and garlic. This summery fresh mango salsa recipe has just six ingredients: ripe mango, diced red onion, jalapeño for a little kick, cilantro, cherry tomatoes, and fresh lime juice. Chicken breasts are seasoned with coconut sugar, salt and pepper, then seared in a skillet on the stovetop until fully cooked. For best flavor, let the salsa rest for about 10 minutes. Drizzle with salt, cumin powder and lime juice, mix well. Keep this quick and simple recipe on hand to cook after your next long workday, and we’re certain it will quickly become part of your regular dinner rotation. In a serving bowl, combine mango, bell pepper, cucumber, cilantro and jalapeño. It’s healthy, easy and more delicious than your typical takeout. Do make a reservation before you go or be prepared to wait.Don’t write chicken breast off as a boring or bland dinner option when it has the potential to be so much more! We’re turning up the flavor on this affordable and healthy protein with this spicy recipe from cookbook author Kevin Curry. Tacos in traditional mole sauce that was quite perfect – so much so, I didn’t even take a picture (I was so hungry). I had their street corn with lemon, chile powder, mayo & cotija cheese as an appetizer and then feasted on their tacos de verduras con mole negro. And last but not least, their wood fire grill, creating a smoky flavor that pairs perfectly with their mezcal and homemade salsas. Place 1 ripe large mango, cut into about ' pieces, 1 small red onion, finely chopped, 1 small jalapeo, thinly sliced, cup coarsely chopped cilantro, cup cherry tomatoes, quartered (if. Along with Mezcal, where they perfectly pair their mezcal with the dish you select to eat. Nixtamal is their partially cooked corn, which is the key to their tortillas. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Their dining experience is centered around three elements: Nixtamal, Mezcal, and Wood Fire. 377 Reviews 105 Photos A very tasty mango salsa that is great served over fish. If we’re being perfectly honest.īut I did recently have the opportunity to eat at a local restaurant, Bakan, that has authentic Mexican food. Once fish is flaky and ready to come out of oven, drizzle with a little olive or avocado oil for extra flavor (optional). Place in refrigerator until ready to assemble and serve. Happy Cinco de Mayo! Are you out celebrating? Eating molé, chalupas, and chiles en nogada? You know, the real traditional foods to eat on Cinco de Mayo? Probably not, right? While those may be the more traditional dishes from Puebla, Mexico, here in America we have switched it up and eat tacos and drink margaritas. In a medium bowl, add 1 Tablespoon mayonnaise, 2 teaspoons cider vinegar, a ¼ teaspoon celery salt and ¼ teaspoon sugar.

Mango salsa dinner recipes