3-Ingredient Brown Sugar and Mustard Chicken Breasts
Freshly ground black pepper
3 tbspextra-virgin olive oil
Juice of 2 limes, plus wedges for serving
1/4 cupfreshly chopped cilantro, plus more for garnish
2 garlic cloves, minced
1 tspground cumin
pinch of crushed red pepper flakes
1 1/2 cupchopped mango
1 avocado, chopped
12 mini taco boats
Lime wedges, for serving
On a plate, season Perdue Fit & Easy Boneless, Skinless Chicken Breasts with salt and pepper. In a large bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss until completely coated. Transfer to the refrigerator and marinate 30 minutes.
Heat grill to medium-high heat. Remove chicken from marinade and grill until cooked through and no longer pink, 6 minutes per side, or when the internal temperature reaches 170 degrees F. Let rest 5 minutes, then chop. In a large bowl, gently toss together chopped chicken, mango, and avocado and add to mini taco boats. Garnish with cilantro and serve with lime wedges.
TIP: Recipe provided by Delish.com
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