Blackened Chicken And Mango Salsa With Garlic Zucchini Food

BLACKENED CHICKEN AND MANGO SALSA WITH GARLIC ZUCCHINI

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Roast the Red Bell Pepper Stem and halve red bell pepper. Remove seeds.Place peppers, cut side down, on prepared baking sheet and drizzle with 2 tsp. olive oil.Roast in hot oven until skins begin to blister, 10-15 minutes.Transfer peppers to mixing bowl and cover with plastic wrap. Set aside, 10 minutes. Reserve baking sheet.While peppers roast, prepare ingredients. 2 Prepare the Ingredients Trim zucchini ends and halve lengthwise. Cut each half into 3 wedges.Coarsely chop cilantro (no need to stem).Finely chop mango. If mango is frozen, rinse under cold water before chopping.Peel and mince shallot.Mince garlic.Pat chicken breasts dry, and season both sides with seasoned salt. 3 Cook the Chicken Heat 1 tsp. olive oil in a medium non-stick pan over medium heat.Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.Transfer chicken, seared side up, to baking sheet used to roast peppers. Wipe pan clean and reserve.Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, cook zucchini. 4 Cook the Zucchini Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini and a pinch of salt to hot pan and cook undisturbed, 10 minutes, stirring once halfway through.Add garlic and stir occasionally until aromatic, 1-2 minutes.Sprinkle with cilantro. Remove from burner. 5 Make Salsa and Finish Dish Using your hands, carefully peel skins off of roasted red peppers. Finely chop. Don't worry if you have trouble removing all the skin. The great flavor will remain the same.Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil, red bell peppers, shallot, and a pinch of salt to hot pan and stir occasionally until shallot is tender, 1-2 minutes.Stir in mango and ginger and cook until warmed through, 30-60 seconds.Remove from burner and stir in red wine vinegar.Plate dish as pictured on front of card, topping chicken with salsa. Bon appétit!

BLACKENED CHICKEN + MANGO SALSA

Steps:

• Preheat the oven to 375°F/190°C
• Dry chicken breasts with a paper towel and rub with olive oil all over, liberally sprinkle with Badass Blackened Seasoning and gently pat to make sure the seasoning properly adheres to the chicken. Place the breasts on a plate and allow them to sit for 5 minutes to allow the seasoning to bond to the chicken breasts.
• Meanwhile, heat the cast iron pan over a high flame, then toss in the butter...
• Add the Blackened Seasoned Chicken breast side down and allow it to brown for approximately 5 minutes. If the pan becomes too hot and smells like the chicken may be burning then reduce the heat as needed. You need high heat to properly blacken the chicken. (You'll see I'm cooking one at a time, to give them room to brown and not steam).
• Check to make sure the breasts are browned and flip to the other side to brown. If you are browning in stages, then move the browned breast to a plate and finish blackening the rest of your chicken.
• Return the chicken to the pan (if needed) and place into the preheated oven, bake for 35-45 minutes until you reach an internal temperature of 160°F/71°C. Depending on the size of the breasts adjust the cooking time accordingly. Remove from the oven and allow to rest for 5 minutes.
• You can debone the chicken if desired, plate and spoon Fresh Mango Salsa over the top and serve with a side of rice if desired.

BLACKENED COD WITH MANGO SALSA

Steps:

• Mix 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon brown sugar and 1 tablespoon vegetable oil in a small bowl and stir to combine a paste.
• Preheat oven to 400F degrees.
• To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
• Rub the blackening paste on one side of the fish.
• Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.
• Remove pan from oven and place fish on top of steamed rice or whatever you're serving. Top fish with salsa, a lime wedge and extra cilantro.
• For Mango salsa, mix 1 mango, red onion, diced red bell pepper, 1/2 jalapeno, and juice of 1 lime, 3 tablespoons fresh cilantro, and salt to taste. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.

BLACKENED CHICKEN & MANGO SALSA

Steps:

• Dice mango, peppers, onion, and cilantro.
• Combine diced ingredients with minced garlic, lime juice and olive oil. Add salt and pepper if necessary.
• Heat grill to medium-high. Season both sides of chicken breasts with blackened seasoning.
• Grill chicken on both sides until no longer pink.
• Serve with mango salsa.

BLACKENED CHICKEN THIGHS WITH MANGO SALSA

Steps:

• Remove chicken from marinade (discard marinade). Season with some salt and pepper.
• Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
• Brush grates with some oil and place chicken and zucchini over direct heat. Sear on all sides until lightly charred.
• Move chicken to indirect heat and continue cooking until chicken is cooked through, 2 to 3 minutes more (165F / 74C degrees). (Zucchini may already be tender, but if not, move it to indirect heat and continue cooking as well.)
• Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add zucchini and sear on all sides until tender (do this in batches if needed). Set aside.
• If the pan looks dry, add some more oil and then chicken. Sear until both sides are deep golden brown, ~3 minutes per side. Cover with a lid or foil and continue cooking for another 3 to 5 minutes (until chicken reaches 165F / 74C degrees).
• Transfer chicken to a cutting board and let rest, covered, for 5 minutes.
• Taste salsa and season with some salt or sugar if needed. (A pinch of sugar might be good if the mangos aren't naturally sweet.)
• Serve chicken and zucchini with salsa over top. Enjoy!

CHICKEN MANGO SALSA WRAPS

Steps:

• Place 2 chicken breasts, juice of half a lime, 2 crushed garlic cloves. 1 inch of fresh ginger sliced, pinch of salt, and 1/4 cup of extra virgin olive oil in a ziplock and let marinate for 2 hours.
• In the mean time to make the mango salsa, combine the diced mango, roma tomato, yellow bell pepper, chopped cilantro and red onion, sugar, salt, pepper and juice of 1/2 lime in a bowl and let set.
• Once the marinate is done, grill chicken until no longer pink in the middle. Let rest and then cut into slices. Place 1/4 cup of beans and 1/4 cup of rice on wrap. Add 1/2 chicken breast, sliced. Top that with a heaping spoonful of mango salsa and a spoonful of sour cream.
• Yum!

BLACKENED CHICKEN QUESADILLAS & CRANBERRY MANGO SALSA

Steps:

• For the Salsa (yields about 3 cups):.
• Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
• In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
• Meanwhile, peel and dice kiwi and mango.
• Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
• Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
• For the Quesadillas:.
• Place blackening seasoning in a shallow dish.
• Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
• Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
• In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
• Stir in basil and honey and cook for 5 more minutes.
• Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
• Slice chicken into small pieces and mix with onions.
• To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
• Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
• When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
• Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.

ALMOND CRUSTED CHICKEN WITH MANGO SALSA

Steps:

• PReheat oven to 400*F.
• Mix eggs in a bowl for dipping. In another bowl also for dipping, mix the chopped almonds, bread crumbs, and seasoning. PLace chicken in the egg and then in the almond mix coating well.
• Place chicken in a hot skillet with the olive oil and fry on both sides. Just a few minutes on both sides .
• Place chicken in a baking dish that has been coated with cooking spray. Place in the oven to finish cooking for 15-28 minutes or until chicken is no longer pink and the juices are clear.
• Serve with your favorite pasta dish, rice, green salad -- and mango salsa.
• I served this one with a zucchini pasta that was great!

GARLIC LIME GRILLED CHICKEN WITH MANGO SALSA

Steps:

• Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
• For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.
• Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.
• Time does not include marinade time or time to steam rice.

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Steps:

• Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
• Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
• Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
• Spread mango salsa and blue cheese on top.
• Drizzle lime dressing over salad and toss before serving.

CRISPY COCONUT CHICKEN WITH MANGO SALSA

Steps:

• Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
• Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
• Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
• Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
• Top each breast with mango salsa.