Wednesday, November 6, 2013

Paleo Mango Chicken Lettuce Wraps

Sometimes when it gets chilly, after a couple of nights of classic comfort food I crave fresher, lighter flavors. This is a nice easy dish that really pops with flavor and is a nice change from more traditional fall and winter dishes. In the spring and summer I think I'll revisit it and add some strawberries into the salsa...

You could serve this chicken a number of ways, but I chose to use iceberg to create lettuce wraps. I definitely recommend using a sturdier lettuce, as the salsa adds a lot of moisture and there is little worse than a soggy lettuce wrap!

Paleo Mango Chicken Lettuce Wraps

1 lb boneless chicken thighs or breast
salt & pepper
4 minced garlic cloves
2 tbs. freshly minced ginger
1/4 cup coconut aminos
juice of one lime

mango salsa:
2 mangos, peeled, pitted and cubed
1 medium red pepper, diced
1/4 cup diced red onion
juice of 1/2 lime
1 minced and seeded jalapeƱo
1/2 cup minced cilantro
salt, to taste

Pat chicken dry with paper towels and place in an oven-safe baking dish. Season with salt and pepper. Combine garlic, ginger, aminos and lime juice in a small bowl. Pour over chicken and turn to thoroughly coat.

Cover dish with foil and refrigerate for at least 2 hours.

When ready to cook chicken, preheat oven to 375.

Bake covered dish for 20 minutes or until chicken is no longer pink.

While baking chicken, prepare salsa by combining all ingredients in a medium bowl.

For serving, wrap chicken in lettuce leaves and spoon a little salsa on top.

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