This is Marie, contributing an article about a nice, quick recipe that is pretty flexible. The original recipe is one that Grant found at a blog called When Life Gives You Melons. The rub that I used, though, is actually quite close to the one I used on the recent pork steak recipe, except that it uses paprika instead of black pepper. I threw in some paprika with the already prepared rub, because I’m contrary that way, and it turned out just fine.
1 lb. boneless skinless chicken breasts, cut in half
1 Tbsp. coconut oil
1 tsp. garlic powder
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/2 tsp. sea salt
1 mango, peeled and diced
1 avocado, peeled and diced
1 tomato, diced
1/2 red onion, chopped
1/2 c. fresh cilantro, chopped
juice of 1 lime
1/4 tsp. sea salt
Heat oil in a large skillet over medium heat. Combine spices and rub over chicken pieces. Add chicken to skillet. Cook 4-5 minutes per side, or until done. Remove chicken from pan and let rest about 5 minutes.
While the chicken is cooking, combine salsa ingredients and cook rice.
Serve chicken over rice, with a generous scoop of salsa.
Sadly, neither the teenager nor the toddler was willing to brave the salsa, which is a true shame as I’d gotten a particularly delectable mango and the salsa turned out very well. Grant was happy to polish up the leftovers. It’s also adaptable to using with other recipes, as the chicken, while nice, wasn’t indispensable. Let me know if you use with something that makes it irresistible!
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