Every once in awhile I like to share a scrumptious recipe with all of you! Especially a healthy one and Whole30 approved one! Recently, I had a hankering for some mango and found a bag of frozen mango chunks at Trader Joes. Then, I began to think, "gosh, wouldn't mango lime chicken be so gooooood?" So, I started to scour the internets for a good, easy and Whole30 compliant recipe. It was hard to come by but, I did find a couple of good ones. I tweaked the recipe to fit my own taste buds and what I like and, here I am sharing it with you today!
Before I get into the nitty gritty, I thought I would share some tips:
- Use fresh ingredients whenever possible! For example, I used fresh garlic, cilantro and lime juice for my recipe. The only ingredient that wasn't "fresh" was the mango. Those are so hit and miss in my area that frozen was the way to go. The second time I made this recipe, which is this one that I photographed for the blog post, I used organic lime juice. If you choose to do that, make sure you check the labels, if you are trying to stay Whole30 compliant, for no sulfites. Those are bad news bears. :)
- Chop everything ahead of time. That way, you won't have to frantically catch up as the chicken cooks faster than you expected! Gee, I wonder how I came to that conclusion?
Alright, here are the ingredients via photo and text:
|Salt, Pepper to taste|
Cayenne pepper to add a little spice, should you choose.
|I like to serve this over riced cauliflower. Fresh is best but, Trader Joe's has some really good riced cauliflower and it's super affordable! Add some lime juice while you cook it.|
Alright let's get into the nitty gritty!
Put a dollop of coconut oil into your pan. After it heats up a bit, put in your onions and cook them until they are soft and yummy looking.
Add your diced chicken breast and cook until it's browned on all sides.
You should already have your mangos, mushrooms and cilantro all diced and ready to go. Add those into the pan now. Oh, and don't forget your garlic!!! Oh goodness do not forget that!
Add the salt, pepper and cayenne pepper. Then, let it all mingle and get to know one another for a bit. I like to let mine simmer for about 5 minutes on medium low. Stir frequently.
Serve in a bowl (or plate), over the riced cauliflower. Garnish with a few sprigs of cilantro because we all love a pretty presentation, don't we?
And, it's the perfectly balanced meal! You've got your protein, veggies, healthy fat and fruit! Way to go!
Thanks for letting me take a break from the crafty posts to share this with you. Hope you make it and enjoy it!