~2 pounds of boneless, skinless chicken breasts (4 moderate sized or 2 large)
1/4 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon garlic powder
~3 tablespoon olive oil
1 large or 2 small mangos peeled and cut into small cubes (~1-2cm)
1 avocado peeled and cut into small cubes (~1-2cm)
1 red bell pepper cut into small dice (~ 0.5 cm)
3 tablespoon cilantro
Cut chicken breasts into strips about 1-2 cm. wide (1/2 an inch) - sprinkle lightly with salt
In a medium bowl, combine the tomato paste, chili powder, garlic powder and 1 tablespoon of olive oil.
Add in chicken strips and stir
Marinate overnight in the fridge or for 10-20 minutes on your counter.
Combine the mango, avocado, pepper, cilantro and juice of one lime into a medium bowl
Heat additional oil into a pan over medium high heat, add the chicken strips
Stir frequently enough to avoid burning the marinade, ensuring enough oil is in the pan. Cook until chicken is ready, around 155 degrees.
Turn off heat and allow to rest covered for 2-3 minutes. Chicken should coast up to more like 165 degrees
Set the chicken onto a platter and top with the salsa
Garnish with cut lime wedges and serve with rice or cous-cous
If you don't want to use a pre-made chili powder mix, consider making your own to control the spice level with smoked paprika, chipotle, cumin, or any other spices you'd like. Check out our carnitas/taco recipe to get some ideas.
If you need to cook your chicken in a couple of batches, you may need to rinse the pan in-between batches to avoid a build up of burnt coating. Use a decent amount of oil to minimize this.