Mango Salsa & Chicken

I think I start out every post saying I love the recipe I'm sharing. While it is true that I love all the recipes I share here (I like eating good food, okay?), it seems to be getting a little redundant. And so I will start out with something else.

Aaron and I are moving next month! I am super excited and feel like the end of August is forever away. We spend last summer in Michigan and loved it. It is interesting to see people's reactions when you say you are moving to Michigan. They are usually something like, "Michigan is beautiful." But when you tell them you are moving to Detroit, they say, "I'm sorry," or "Don't get shot," or the newest addition, "ah, the bankrupt city!" It's true Detroit will be the geographically closest big city to us, I've taken to saying we are moving to Michigan instead of Detroit. I think my favorite line for this past season of Mad Men was, "you know what they say about Detroit, it's all fun and games until they shoot you in the face." I couldn't have said it better myself, Roger.

Okay, now I am going to talk about how much I love this Mango Salsa & Chicken dish. It is delicious. I love having fruits paired with meats and this dish does it perfectly. The chicken is marinated in citrus and then the flavor is seared into it, which makes the salsa a perfect partner. The flavor is so fresh that it is perfect for the summer.

The salsa is also great with chips. The salsa recipe makes more than you will probably eat on your chicken, so it is great to have some tortilla chips to eat the leftovers with.

You will all love this dish, I promise! Okay, I can't promise that, but I'd bet a million dollars you won't regret making it. Okay, I don't have a million dollars. Let's just say you'll be delighted with the freshness and flavor this dish offers! And I bet you'll make it again...


Chicken
4 skinless chicken breasts
1/2 lemon, juice of
1/2 lemon zest
1/2 orange, juice of
1/4 orange zest
2 tablespoons cilantro, chopped
1 clove garlic, minced
2 tablespoons extra virgin olive oil

1. Combine all the above ingredients in a ziplock bag. Refrigerate for a few hours, or overnight.
2. Preheat oven to 375 degrees. Line a cookie sheet with tinfoil. 
3. In a large saucepan, heat a little oil until sizzling. Pour all the contents of the ziplock bag into the pan. Cook on stovetop until chicken is seared, about 3-5 minutes each side. Remove from heat.
4. Place on the prepared cookie sheet and cook in oven for about 20 minutes, or until interior temperature of the chicken reaches 165 degrees.

Mango Salsa
1 medium mango, cubed
1/4 cup cilantro, chopped
3 green onion, chopped
1/2 cup chopped pineapple
1 small red pepper, chopped
1 small tomato, chopped
1 teaspoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon honey
1/2 lemon, juice of
1 jalapeno, deseeded and finely chopped
1/2 small red onion, finely chopped

1. Mix all the salsa ingredients together. Chill until chicken is ready (I prepare the salsa before I sear and cook the chicken)
2. Serve salsa over the chicken.

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Adapted from Dr. Heidi's Anti-Aging Cookbook.