WHOLE 30 JERK CHICKEN & MANGO AVOCADO SALSA

Servings: 4 servings

Calories: 419 kcal

Ingredients

·       4 large boneless skinless chicken breasts

marinade

·       2 tablespoons melted coconut oil

·       3 green onions chopped

·       3 garlic cloves crushed

·       1 tablespoon freshly minced ginger

·       1 scotch bonnet or sub with another chili pepper for less spice. Scotch bonnets are SPICY so be warned*

·       1 sprig of fresh thyme

·       1/2 teaspoon cinnamon

·       1/2 teaspoon ground allspice

·       1/2 teaspoon ground nutmeg

·       1 date seed removed

·       juice from 1 lime

·       1 teaspoon salt and pepper or to taste

mango salsa

·       2 large mangos peeled pitted and diced

·       2 avocados diced and pitted

·       1/4 cup fresh cilantro finely chopped

·       juice from 2 limes about 4 tablespoons

·       2 tablespoons chopped jalapeno pepper

Instructions

1.    In a high powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth.

2.    Coat all four chicken breasts with the jerk paste. Place in a large ziplock bag and place in the fridge to marinate for a minimum of 20 minutes, preferably 2 hours.

3.    When you’re ready to cook, take your chicken out of the fridge. Preheat a grill or skillet to high heat. When it’s up to temperature place the chicken on the hot grill or skillet. Cook each side for 4-5 minutes until it’s no longer pink in the middle.

4.    Remove the chicken from the heat and let it rest for 5-10 minutes before cutting in. While it’s resting you can make your mango salsa.

5.    Make your mango salsa by combining all the ingredients in a medium bowl.

6.    Serve the chicken with rice or cauliflower rice and top with the mango salsa and enjoy!

 

Crispy Garlic Ranch Roasted Potatoes

Yield: 6-8 servings

Print Recipe

Ingredients

·       1 3/4-2 lbs. small baby red potatoes, halved

·       3 Tbsp. ghee, melted (or butter)

·       2 tsp. dried dill

·       1 tsp. dried parsley or chives

·       1 tsp. garlic powder

·       1/2 tsp. onion powder

·       1/2 tsp. sea salt

·       1/4 tsp. pepper

Instructions

1.       Preheat oven to 400°F.

2.       In a small bowl mix together the ghee, dill, parsley or chives, garlic powder, onion powder, salt and pepper.

3.       Pour seasoned ghee into 9×13-inch baking dish. Ghee should cover the entire bottom of dish.

4.       Place potato halves in melted seasoned ghee, cut side down. Brush the tops of the potatoes with the seasoned ghee that is pooled between the potatoes halves. Top with a sprinkle of additional sea salt.

5.       Bake for 35-40 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.