Balsamic Sheet Tray Chicken with Vegetables
PREP TIME: 25min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 7g||35%|
|Total Carbs 29g||10%|
|Dietary Fiber 3g||12%|
|Vitamin A 30%|
|Vitamin C 70%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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4 tsp.olive oil
1 ripe mango, chopped
2 tbsp.red onion, finely chopped
2 tbsp.red bell pepper, finely chopped
2 tbsp.fresh cilantro, chopped
1 lime juiced, about 2 tablespoons
1 tbsp.finely chopped jalapeño
1/8 tsp.black pepper
4 (6-inch) flour or corn tortillas, warmed
4 ouncesgoat cheese crumbles, optional
In a small bowl, combine the mango, red onion, red bell pepper, cilantro, lime juice, jalapeño, and 1/4 teaspoon salt. Cover and chill for 30 minutes to allow flavors to develop.
Heat a lightly greased grill or grill pan to medium-high heat. Brush chicken with olive oil, season with remaining salt and pepper. Then grill 3 to 5 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes. Slice into strips if desired.
Serve sliced chicken on warm flour or corn tortillas with salsa and crumbled goat cheese.
TIP: Wrap tortillas in foil and place on the grill with the chicken for 5 minutes or until heated through.
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