These fresh flavours taste like summer but you don’t have to wait to put your shorts on to enjoy! (We see you, and admire you, SK people with your shorts on when the temperature hits +1.)
Try this recipe on a weeknight for a quick meal, or on the weekend, marinate the chicken for longer and enjoy an extra boost of flavour. Either way, the hard work is done when you use Trogi foods Mango Salsa as your topping, and save yourself the chopping.
2 large or 4 small boneless, skinless chicken breasts (we recommend Pine View)
2 – 4 cloves of garlic (you choose according to how much garlic you love)
2 tablespoons cooking oil, divided (try Three Farmers camelina oil)
Optional: Chili powder or taco seasoning (try Splendor Garden organic spices)
1 jar Trogi Foods Mango Salsa
If using two larger breasts, slice them lengthwise to produce two flat chicken cutlets from each one. If using smaller chicken breasts, pound them until they reach an even thickness (plastic wrap and your rolling pin will do this job.)
Juice the lime into a bowl or pan large enough to hold chicken breasts. Mince garlic and add to the lime juice, then stir in one tablespoon of oil. If you need dinner in a hurry, swirl the breasts through the mixture to ensure both sides get some coating, then let marinate for ten minutes in the fridge before cooking. If you’ve got more time on your hands, let breasts marinate for anywhere from a couple of hours to overnight, it will intensify the flavour.
Heat one tablespoon of oil on medium-high heat in a frying pan large enough to hold all the breasts in a single layer. Remove chicken from fridge and sprinkle with chili powder or taco seasoning, if using. Get them into the hot pan (discard marinade) and cook for 3 – 4 minutes on each side. Chicken is done when it’s white throughout, is firm to the touch and juices run clear.
Remove cooked chicken to rest on plates while you open the jar of salsa. Spoon a generous scoop of salsa on top of each breast. Serve; enjoy! Try pairing with rice or tortilla chips (great for catching that extra salsa.) Bon appetit!