Chicken - Avocado-Mango

By BlueSchmoo

Ingredients

• 1/4 cup Worcestershire sauce
• 1 tablespoon soy sauce
• 2 teaspoons adobo sauce (from canned chipotle chiles)
• 2 limes
• 4 boneless, skinless chicken breasts (about 4 oz each)
• 1 large mango, coarsely chopped
• 1 large avocado, coarsely chopped
• 1 tablespoon finely chopped cilantro
• 1 tablespoon finely chopped onion
• 2 teaspoons sea salt
• 4 white-corn tortillas

Details

Servings 4

Preparation

Step 1

Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350°. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl,
then refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes. Remove chicken from oven, place each breast on a plate and top with 1/4 of salsa. Serve with 1 tortilla each.