Southwest Chicken with Cilantro Sauce
Mango-Jicama Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 1 Tbsp salt-free organic Mexican seasoning (such as Spice Hunter)
- 1 Tbsp avocado oil
- ½ bunch fresh cilantro, stems removed
- 2 Tbsp extra virgin olive oil
- ½ tsp lime zest
- 1½ Tbsp fresh lime juice
- ½ tsp ground cumin
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Pound chicken to an even thickness in a zip-top plastic bag with the heel of your hand; sprinkle with Mexican seasoning.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned. Transfer to a foil-lined baking sheet.
- Bake 10 to 15 minutes or until chicken is done.
- Meanwhile, process cilantro and remaining ingredients in a blender or food processor until smooth. Serve sauce with chicken.
Side Dish Ingredients
- 1 small jicama, peeled and cut into matchstick pieces
- 1 mango, peeled and chopped
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp raw honey
Side Dish Instructions
- Combine jicama, mango, and cilantro in a bowl; whisk together remaining ingredients. Pour over salad; toss.
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