Mango Habanero Chicken

Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 1 large, diced Ripe mango
• 1 small, seeded and minced (use gloves!) Habanero pepper
• 1/2 medium, finely chopped Red onion
• 2 tablespoons Lime juice
• 3 tablespoons Coconut aminos (or gluten-free soy sauce)
• 2 tablespoons Olive oil
• 3 cloves, minced Garlic
• 1 teaspoon, grated Ginger
• 1 teaspoon Paprika
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup, chopped (for garnish) Fresh cilantro

Instructions

1. 1

   In a blender or food processor, combine the diced mango, minced habanero, chopped red onion, lime juice, coconut aminos, olive oil, minced garlic, and grated ginger. Blend until smooth.

2. 2

   In a medium bowl, whisk together the paprika, cumin, salt, and pepper.

3. 3

   Place the chicken breasts in a large resealable bag or container. Pour the mango habanero marinade over the chicken, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

4. 4

   Preheat oven to 375°F (190°C).

5. 5

   Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat. Remove chicken from marinade (discard the used marinade).

6. 6

   Sear the chicken breasts for 2-3 minutes per side, until lightly browned.

7. 7

   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

8. 8

   Remove from oven and let rest for 5 minutes before slicing.

9. 9

   Garnish with fresh cilantro and serve hot with rice, quinoa, or roasted vegetables.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.