I love to cook, but sometimes a girl needs a quick and easy meal. Last night was one of those nights. After a super busy day at work and a jam packed 3 hours at CrossFit Tallahasee (front squats, snatch 1 rep max, and then a snatch AMRAP), I was pretty exhausted and not in the mood to spend more than a few minutes on my feet. My girl Juli from PaleOMG is great for coming up with ideas that are relatively simple; and this recipe originated from her, but I modified it slightly to fit my lazy attitude. While this seems like it takes a while, an hour is spent letting the chicken marinate (just enough time to watch an episode of something on your DVR) and then you're really only making the guacamole.
*To keep this 21 Day Sugar Detox approved, leave out the mango!
Fully Loaded Citrus Marinaded Chicken Wraps
Prep Time: 1 hour + 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour and 35 minutes
Serves: 3
Special Tools:
Foil lined rimmed baking sheet
1 medium mixing bowl
Ingredients:
3 boneless, skinless chicken breasts
1/2 cup of orange juice
2 lemons, juiced
2 limes, juiced
1/2 tbsp chili powder
1/4 tsp of smoked paprika
1/2 jalapeno pepper, minced
1 minced garlic clove
1 tsp salt
1/2 tsp black pepper
6 strips of bacon
Mango-pineapple guacamole
Trader Joe's Double Roasted Salsa (totally Paleo!)
Butter lettuce, for the wraps
Instructions:
1. Place the first ten ingredients into a large gallon plastic bag or deep bowl and let marinate for about an hour.
2. Preheat the oven to 400
3. Line a rimmed baking sheet with foil and place the bacon strips down. Cook in the oven for 10-12 minutes, depending on desired doneness.
4. Remove the bacon from the sheet and let the excess grease drain off on a paper towel or two.
5. Place the chicken on the same tray (right in the fat) and return to the oven for 20 minutes.
6. Make the mango-pineapple guacamole.
7. When your 20 minutes is up, turn your broiler on and allow the tops of the chicken to brown for about 3 minutes (make sure your chicken is cooked through).
8. Remove from oven, let it rest for a couple of minutes (this allows the juices to settle back in the meat).
9. Slice each breast into about 10 pieces.
10. Place a few pieces of lettuce cups on a plate, add chicken, then top with bacon, salsa, and guacamole. Devour!
If I haven't convinced you yet that I love avocados, well here is yet another way to make guacamole that can be served as a dip or a garnish on tacos and lettuce wraps. Most recently, I used it on the Fully Loaded Citrus Marinaded Chicken Wraps, which turned out amazing!
Mango-Pineapple Guacamole
Prep Time: 7-10 minutes
Total Time: 10 minutes
Serves: 3-4
Special Tools:
Sharp knife
Mixing bowl
Ingredients:
1 large slightly over ripe avocado (should easily give when you press)
1/2 large mango, diced
1/4 of a pineapple, diced
1/2 lime, juiced
2 tbsp fresh cilantro, chopped
1/4 tsp sea salt
Instructions:
Slice the avocado in half carefully with the knife, remove the pit and outer skin, then place in a mixing bowl.
Use a fork to smash the avocado until a chunky paste forms
Add in the rest of the ingredients. Mix well.
I like to chill mine, but you could eat it right away if you want!
There are few things I love more than this salsa. It is absolutely bursting with flavor and stands out on any table with its vibrant colors. It makes me think of the Skittles tagline, "Taste the rainbow." This is nature's rainbow in terms of flavor for sure! I get more requests for this recipe than just about anything else. Believe me, it's worth the effort of using fresh ingredients. Do not try and use canned diced tomatoes as a short cut. The result is tragic. Next time you're having a get together and you think chips and salsa is a good idea, make sure this is the salsa you use! I also love this salsa for my salads. There is enough juice from the fruits that any sort of additional dressing is just not necessary.
Mango Avocado Salsa
Prep Time: 15 minutes
Total Time: 45 minutes
Special Tools:
Cutting board
Chopping knife
Large bowl
Ingredients:
2 large tomatoes, diced
1 orange bell pepper, diced
1 large mango, peeled and diced
1/2 large red onion, diced (or sweet onion if you prefer)
1 ripe avocado, diced (should give just a little when you press into the skin, but not too much)
1 medium jalapeño, seeded and diced
1/4 cup of packed cilantro, roughly chopped
1/2 lime, juiced
1/2 tsp of sea salt
Instructions:
1. Add all of the ingredients to a large bowl and stir.
2. Cover and chill for at least 30 minutes to let the flavors meld.
3. IF there is any left, cover and keep refrigerated. Should keep for a few days.
