Ingredients
- 200 gram mango (1 ripe mango, peeled and diced)
- 1 fresh jalapeno pepper, minced (leave the seeds in if you like it hot/spicy)
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh cilantro (ok to omit if you dislike cilantro)
- 2 tablespoon red wine vinegar
- 1 tablespoon light brown sugar
- 1 1/4 teaspoon kosher salt (divided)
- 3 pound squash (1 spaghetti squash, halved lengthwise and seeded)
- 8 ounces boneless skinless chicken breasts (trimmed and halved, 2 breasts)
- 2 ounces coconut oil (2 tablespoons, or canola oil -- divided)
- 1/4 cup sliced almonds (toasted)
How to Make
-
Step 1: Mix the mango, jalapeno, onion, cilantro, vinegar, brown sugar and 3/4 t. salt in a small bowl. Set aside.
-
Step 2: Place squash cut-side down in a microwave-safe dish. Add 2 T. water. Microwave, uncovered, on high, until the squash is tender, 10 to 14 minutes.
-
Step 3: Pound chicken until about 1/2 inch thick. Sprinkle with 1/4 t. salt.
-
Step 4: Heat 1 T. oil in a large skillet over medium-high heat. Cook the chicken until an instant-read thermometer registers 165 degrees F. when inserted into the thickest part, 3 to 5 minutes per side.
-
Step 5: When the squash is done, use a fork to scrape it from the shell into a medium bowl. Toss with the remaining 1 T. oil and 1/4 t. salt.
-
Step 6: Serve the squash with the chicken, topped with almonds and the mango salsa.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.