Crispy Cilantro Lime Chicken & Mango Avocado Salsa
•Dairy & Gluten free
Ingredients: Makes 4 servings
8 Chicken thighs with skin
3 tbsp Olive oil (1 for marinade and 2 for browning chicken)
1/4 C Lime juice (about 2 limes)
3 Cloves garlic
2 tsp brown sugar or honey
3/4 tsp Cumin
Salt & Pepper
*Optional carb base: Rice, cauliflower rice or quinoa
Ingredients for salsa:
1 ripe mango
1 ripe avocado
1/4 C finely diced red onion
1/4 C finely chopped red bell pepper or tomato
1 tbsp fresh chopped jalapeños (optional)
1 tbsp chopped fresh cilantro
Pinch of salt
Directions:
1. Preheat over to 425F. Line a baking sheet with parchment paper
2. In a mixing bowl add the lime juice, cilantro, chicken, garlic, salt, pepper and cumin. Mix well and pop i. the refrigerator to marinate for 15 minutes
3. After the chicken is marinated spread it out on your sheet pan (skin up) and drizzle the honey or brown sugar on top of your chicken.
4. Bake for 20 minutes.
5. While the chicken is cooking prepare your salsa by chopping finely and mixing together in a small bowl. Put the bowl in the refrigerator until the chicken is finished
6. Serve the chicken and salsa together- optional add on rice, cauliflower rice or quinoa
**Note: When feeding to children be sure to cut the skin very small for them
