Sweet and Tangy Chicken for Taco Night
Find me one person who doesn’t enjoy a build-your-own taco bar and I bet I can change their minds. With endless toppings and vibrant flavors, tacos never have to be the “same old, same old” dinner. This no-mess, easy clean-up chicken recipe also means there doesn’t have to be a special occasion to have tacos any night of the week, no matter how busy you or your family are.
With Summer around the corner (only 3 more times I have to wake up early on a Monday!), I have been itching for light, yet filling, dinners. The bright colors and pops of citrusy and slightly sweet and spicy flavors, are just what the health coach ordered. I was inspired by a Pineapple BBQ chicken recipe I found online; however, I didn’t have pineapple and was already gearing up for a taco/Mexican-inspired dinner rather than bbq. So I swapped out pineapple for mango and bbq sauce for salsa, and voila! Mango Salsa Chicken!
Similar to a one-pan or one-pot dinner, this is a one-tinfoil pocket dinner. All the ingredients get wrapped up, nice and cozy, in a tin foil pocket, pop the pockets on a baking sheet, and let them cook through in the oven. Once the chicken is cooked through, you can slice up the breasts and serve in a taco shell, over rice or quinoa, over grilled vegetables or a salad, or simply as is with a side of avocado and almond-flour tortilla chips. I buy Siete foods almond flour tortillas, found in the frozen section, and toast them in the toaster oven until they’re slightly golden brown. Warning: they burn quickly! Then I break apart into chips. You can also warm them so they stay soft and use as a soft-shell tortilla. Whatever your family desires, that is the beauty of taco night!
If you are anything like me, weeknight dinners need to be quick, easy, and healthy. Meal prep is the #1 piece of advice I can give anyone. Setting aside a couple hours over the weekend to slice your fruits and vegetables, pre-portion snacks, and pre-cook anything you can (like bulk amounts of quinoa), is a game changer. For this recipe, I sliced half a red bell-pepper and diced half (separate the slices and diced pieces into two baggies). I sliced half of a red onion and diced half (adding the slices with the bell pepper slices and the diced pieces with the diced red pepper). I cut up a mango, a mix of smaller and larger pieces. And cooked quinoa. So, when it came time to build my tinfoil pockets and create some sides, the most time-consuming piece of chopping all the produce was already complete and ready-to-go.
Last night, I was in a meatless mood, so I opted out of chicken and mixed black beans with quinoa and served over some random grilled vegetables I had in my fridge. I also had a homemade mango salsa on the side that was so yummy with the chips and avocado. My fiance wrapped his sliced up chicken and veggies in a tortilla, added cheese, and loved it! Again, reiterating that taco night can be anything you want it to be.
It’s almost Memorial Day, which means almost Summer; keep up the great work, little clementines!
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- 1 lb chicken breasts (appx. 3-4 breasts)
- 1 red bell-pepper, sliced and diced
- 1 red onion, sliced and diced
- 1 mango, diced into smaller and larger chunks
- 2 limes, juiced
- 1 garlic clove, minced
- 1 c salsa (preferably organic, look at ingredients!)
- salt and pepper to taste
- 1 avocado, sliced (optional)
- Preheat oven to 350 degrees F.
- On four separate sheets of tinfoil, place sliced bell pepper, sliced red onion, and the larger mango chunks.
- Add 1 chicken breast to each tinfoil square and season with salt and pepper, minced garlic, and a squeeze of fresh lime juice.
- Top each chicken breast with 1/4 - 1/3 cup salsa.
- Close up each tinfoil pocket and place pockets on a baking sheet. Bake in the oven for 20 - 25 mins. Once cooked through, pull out the baking sheets and open the tinfoil pockets. Place baking sheets under the broiler for 1-2 minutes to crisp up chicken.
- Enjoy the Mango Salsa chicken in a variety of ways: in a taco shell, over rice or quinoa, over grilled vegetables or a salad, and/or served with a side of tortilla chips and fun toppings.