Don’t be Chicken Part 2

May 18, 2015

Remember that chicken recipe that I tried a few months ago?  My friend, Grier, was right!  It was amazing and my family went nuts over it.  My daughter says it is the best chicken she has ever had.  Score!

The one downside to the recipe is that the marinade is a little complicated only in that you have to grate a bunch of ginger and lemongrass.  I actually used those little tubes of ginger and lemongrass that you find in the produce section of the grocery store.  However, they can be a little pricey and they also have an expiration date, so I tripled my batch of marinade and froze it – Grier’s idea!

This time I used boneless, skinless chicken thighs and served it over fresh spinach, and basmati rice with a mango and avocado salsa on top.  It was spectacular and both of my children inhaled it!

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***Rice Trick – I replace about 1/4 cup of the water used to cook the rice with 1/4 cup of the marinade.  It flavors the rice beautifully and really enhances the chicken.

Layer fresh spinach, hot rice, chicken and mango salsa for a healthy, beautiful, delicious and easy supper.

Mango & Avocado Salsa
Author: 
Recipe type: Side Dish
Serves: 8
 
This fresh salsa is great as an accompaniment to fish or chicken or served with chips as a snack.
Ingredients
  • 2 ripe mangos
  • 1 ripe avocado
  • 2 Tbls minced red onion
  • 2 Tbls chopped cilantro
  • ½ medium red bell pepper
  • ½ jalapeno
  • Juice of 1 lime
Instructions
  1. Combine all ingredients. Can serve immediately or refrigerate and serve when ready. If you are making ahead, add avocado right before serving.