Chicken with Spicy Mango Salsa, Pico-guac and Plantain Chips (Paleo, of course)

Mmmmm.

Who's in the mood for Mexican?!  This is a fresh and filling twist on some old favorites: we have the chips and dip, and the protein with salsa.  This time, however, the mango brings a sweet touch to the traditionally spicy flavors associated with Mexican food. 

This recipe will serve two people, and takes about 45 mins with help (the prepping of the fruit and veggies is the most time-consuming part). 

**Note: the fat content is fairly high in the plantains and pico-guac; if you make them to snack on, keep the snacking to a minimum.  All things in moderation.  Also, it would be delish with pork as well, as pork always pairs nicely with fruit.  :)

First, make the pico-guac:

3 ripe (soft and black) avocados, pitted and skins removed

1 half of a large tomato, diced into ¼ in pieces

Juice of ½ a lime

⅛ cup onion, diced

¼ cup cilantro, chopped

Mash avocado in a bowl with lime juice with a potato masher, but leave some chunks in the avocado.  Stir in tomatoes, onion and cilantro, then season with salt and pepper and stir.  Chill it in the fridge until it’s time to eat.

Next come the plantain chips:

3 plantains, cut into very thin slices, lengthwise

1 large petal of garlic, minced very small

About 2 oz olive oil in a small bowl

Salt

Add minced garlic to oil and stir.  Lay out the plantain slices on a cookie sheet, and brush them generously with the olive oil and garlic mixture.  Salt lightly.  Place under the broiler on low until they become golden-brownish in color and start to curl up.  Remove the pan from the oven, flip the chips over, brush with oil again, salt lightly, and broil until they’re golden-brown.  Don’t add more garlic if you run out of olive oil, just brush the backs with plain olive oil.  You don’t want too much garlic.

Last, the Mango Salsa and Chicken:

1 mango, diced

Juice of ½ a lime

½ a jalapeño, diced small (pick out some of the white guts if you want less heat)

Salt and pepper

2 large chicken breasts, sliced thin in half

¼ cup green onion, chopped

Mix the mango, lime juice, jalapeño, and green onion in a bowl.  Set aside.  Bring a saucepan to medium heat and cook chicken in it.  Salt and pepper the chicken, then plate it with the salsa on top. Serve with your plantain chips and guacamole.  If your plantains come out too soft to dip them in the pico-guac, never fear!  Just lay them flat on the plate, spoon on the guac and enjoy!

Give it a try and let me know what you think!

Happy eating!

-C.E.