![]() ![]() The cumin in the salsa gives it a nice smoky flavor, and the fresh lime juice balances out the natural sweetness of the mango and blueberries. Vitamin C and B6 help support our immune system, copper and folate are important nutrients for healthy fetal growth and development during pregnancy, and fiber is essential for a healthy digestive tract.īlueberries are another healthy ingredient in this salsa, and they are very high in antioxidants, making them excellent for preventing oxidative damage to our cells. Mango is very high in Vitamin C, copper, folate, Vitamin B6, and fiber. It is seasoned with fresh lime juice, ground cumin, sea salt, and ground black pepper. This salsa contains fresh diced mango, fresh blueberries, chopped cucumber, fresh red onion, and cilantro. I top this chicken with the tastiest, juiciest mango salsa, made without spicy peppers or tomatoes to be AIP-compliant. If you prefer to prep the chicken in advance, the chicken can marinade for up to overnight in the refrigerator. I marinate the chicken in this marinade for a half hour-just enough time to prepare the mango salsa. To make this chicken, I make a quick and easy marinade combining ground cumin, ground coriander, fresh garlic, salt, and olive oil. This AIP-friendly Mexican chicken has all the smoky flavors of Mexican dishes without the nightshade peppers. If you’re following the AIP protocol diet, you might have been avoiding Mexican dishes because spicy peppers are used as a seasoning in most Mexican dishes. This Mexican chicken is gluten-free and suitable for the AIP and Paleo diets. The chicken can be pan-fried or grilled, and the whole recipe is really easy to prepare. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.This Mexican Chicken with Mango Salsa and Avocado will have your taste buds dancing! Flavorful, juicy chicken breast that has a Mexican-inspired flavor but made AIP-friendly without using any peppers is topped with fruity, delicious mango salsa and served with creamy avocado. Full Recipeįind the full list of ingredients, instructions, and a nutritional breakdown below. Find more of my Tex Mex and Mexican-inspired recipes here. If you want to try more fruit-based condiments, check out my grilled pineapple salsa, which I love serving with pulled pork. Lime juice works best in my opinion, but if you only have a lemon, that will also work. Other herbs such as fresh coriander/cilantro or mint would also work well and, if you want a little more kick, feel free to finely dice some red or green chilli. I used finely red onions, which add a little spicy kick and sharpness to the salsa.įresh basil has a sweet aroma and flavour, which pairs well with the fruit. Pick mangoes that are very aromatic and only just getting tender. They should be just ripe but not too soft, or you will have a texture that is too mushy and a flavour that’s lacking tartness. ![]() The key to this salsa is getting the right mangoes. This mango salsa recipe is suitable for those following paleo, Whole30 or other sugar-free protocols, as we’re only using fruit for sweetness. It also goes well with plant-based beans and rice or quinoa. Today, I share my super easy recipe for mango salsa with fresh basil and red onions, which I recently served over chicken rissoles. Mango salsa in particular works well as a condiment or a sauce served with fish, prawns and poultry. Sweet and zesty fruit, such as pineapple, mango, peach and strawberries are often used to make a salsa sauce that pairs well with savoury protein dishes, meat or plant-based. While you probably associate the word salsa with corn chips or Mexican tacos, there are many varieties of this tasty condiment featuring ingredients other than tomatoes and chillies. This salsa is gluten-free, vegan, paleo and Whole30-friendly. This fabulous mango salsa is perfect for fish, shrimp or chicken and is made with finely diced red onions for sharpness, fresh basil for extra aroma and lime juice for a little zing. ![]()
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