Anyone else feeling like they are melting away in this heat today?
Well if the weekend calls for a barbeque, here is a quick and easy recipe that can be used as an entrée, finger food or a main meal. Fool proof and goes perfectly with a NorCal Mojito.
Prep time: 20 minutes
Cook time: 10 minutes
4 chicken breasts
¼ cup coconut aminos or gluten-free soy sauce
3 cloves of garlic, minced
½ teaspoon ground ginger
¼ teaspoon red pepper
avocado oil in a mister
2 mangoes, peeled and cubed
2 avocados, peeled and cubed
½ red onion, diced
⅛ cup coriander, diced
½ lime, juiced
1. Soak the skewers in water for 20 minutes. Combine the coconut aminos, garlic, ginger, and red pepper. Slice the chicken breasts in 1″ strips. Cover them in the marinade and let sit for 30 minutes.
2. Prep all of the mango salsa ingredients. In a large bowl, gently toss together the ingredients. Refrigerate until ready to serve.
3. Preheat the grill to medium-high heat. Push the chicken onto the soaked skewers. Spray the grill with avocado oil in a mister. Grill the chicken breasts for about 2-3 minutes per side or until no longer pink on the inside.
4. Serve the grilled chicken with a generous serving of mango salsa.
Recipe via Paleo Girl’s Kitchen