Avocado Mango Chicken

Avocado Mango Chicken

Serves 4

1/4 cup Worcestershire sauce

1 tablespoon soy sauce

2 teaspoons adobo sauce (from canned chipotle chiles)

2 limes

4 boneless, skinless chicken breasts (4 oz each)

1 large mango, coarsely chopped

1 tablespoon finely chopped cilantro

1 tablespoon finely chopped onion

½ teaspoon sea salt



Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl, then refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes.

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