Tired of boring old chicken? This is a great one to throw into your meal prep rotation! 

Inspired by: The Whole Cook

Ingredients:

Chicken & Marinade:

• 4 chicken breasts, ~750 grams

• 2 tbsp balsamic vinegar

• 2 tbsp lime juice

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1 tbsp avocado oil

Avocado Mango Salsa:

• 4 mangoes, peeled, pitted, diced

• 3 avocados, halved, peeled, pitted, diced

• 1 tbsp cilantro, finely chopped

• 2 tsp lime juice

• 1/2 tsp salt

• 1/4 tsp chili powder

• 1/8 tsp garlic powder
  
  

Instructions:

1. Slice the chicken breasts horizontally to get 8 thin cutlets so they'll cook faster and more evenly.

2. Add chicken cutlets, balsamic vinegar, lime juice, salt, black pepper, and garlic powder to a large ziploc bag. Remove excess air from the bag and seal closed. Let chicken marinade for a minimum of 30 minutes, up to 12 hours.

3. While chicken is marinating combine mango, cilantro, lime juice, salt, chili powder, and garlic powder in a bowl and stir.

4. Grill or sauté your chicken depending on your preference. Options provided below for both.

5. To grill: Preheat grill to medium high heat. Brush marinated chicken with 1 tablespoon of olive oil. Place chicken on the grill. Grill chicken, turning occasionally, until completely cooked through. Grilling time is typically around 9 to 10 minutes total but time varies depending on the thickness of your chicken and how hot your grill gets.

6. To sauté: Add 2 tablespoons of olive oil or another cooking fat to a skillet on the stove. Heat the oil over medium high heat. (You'll know it's ready when the chicken sizzles as you place it in the pan.) Add each chicken cutlet to the skillet in a single layer. Cook for about 4 to 5 minutes. Flip your chicken. Cook for an additional 4 to 5 minutes, or until chicken is cooked through and juices run clear.

7. When you're ready to serve, add the avocado to your mango mixture and gently stir. If you use a ripe avocado, the more you stir the more it will break down. Taste. Add more salt or lime juice if desired.

8. Top each cutlet with the avocado mango salsa and enjoy!
   
   

Whole recipe serving breakdown:

21 servings protein
~8 servings carb
~6 servings fat 
0 servings veggies