Avocado-Mango Chicken
- 1/4 cup Worcestershire sauce
- 1 tblsp soy sauce
- 2 tblsp adobo sauce (from canned chipotle chiles)
- 2 limes
- 4 boneless, skinless chicken breasts (4 oz each)
- 1 large mango, coarsely chopped
- 1 tblsp finely chopped cilantro
- 1 tblsp finely chopped onion
- 2 tblsp 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 degrees. 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 1/4 of salsa. Serve with 1 tortilla each.
worcestershire sauce, soy sauce, limes, chicken breasts, mango, cilantro, onion, salt, whitecorn tortillas
Taken from www.epicurious.com/recipes/member/views/avocado-mango-chicken-50031822 (may not work)