cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 708 calories
  • 45 min
  • 4 servings

Ingredients

  • 2 avocados
  • 1 lb chicken breasts, boneless skinless
  • 1 small bunch cilantro
  • 4 cloves garlic
  • 2 limes
  • 2 mangoes
  • 2 red bell peppers
  • 1 head romaine lettuce
  • black pepper
  • crushed red pepper
  • extra virgin olive oil
  • honey
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 2 avocados
    • 2 limes
    • 2 mangoes
    • 2 red bell peppers
    • 1 head romaine lettuce
    • 1 small bunch cilantro
  2. Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  3. Peel and mince the garlic.
    • 4 cloves garlic
  4. Juice the limes into a small bowl, then add ½ of the cilantro (transfer the rest to a small bowl and save for garnishing), minced garlic, olive oil, honey, crushed red pepper, salt, and pepper; whisk together. Pour ½ of the sauce into a medium bowl and set the rest aside.
    • 6 tbsp extra virgin olive oil
    • 2 tsp honey
    • ¼ tsp crushed red pepper
    • 1 tsp salt
    • ½ tsp black pepper
  5. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.
    • 1 lb chicken breasts, boneless skinless
  6. Add the chicken to the medium bowl and coat with the sauce; set aside to marinade for 10 minutes.
  7. Seed and cut the peppers into strips lengthwise; transfer to a plate.
  8. Peel the mangoes and cut the flesh away from the pit; medium dice the flesh. Add to the plate next to the pepper.
  9. Halve and pit the avocados; scoop out the flesh and medium dice. Add to the plate next to the pepper and mango.
  10. Heat a skillet over medium heat.
  11. Quarter the lettuce lengthwise, then chop crosswise into 1-inch strips; transfer to a medium bowl.
  12. Add olive oil to the skillet and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
  13. Remove the chicken from the marinade and pat dry with paper towels; place the fillets in the skillet and cook until browned and cooked through, 3 to 4 minutes per side.
  14. Slice the chicken crosswise into strips.
  15. Divide the lettuce between plates and layer the peppers, mangoes, avocado, and chicken over top. Drizzle with the remaining sauce and garnish with the remaining cilantro. Enjoy!

Nutrition per Serving

Calories
708
Fat
46g
Net Carbs
34g
Protein
32g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • stainless steel or cast iron skillet
  • tongs
  • vegetable peeler
  • whisk or fork