July 21, 2009

Roasted Chicken and Mango Salsa

So I did end up making chicken soft tacos for dinner the other night. The chicken was delicious of course! Lean and ever so chicken-y. I roasted mine a little too long and they came out a bit dry, but if you follow these directions, they're sure to come out juicy and tender:

Roasted Chicken Breast
2 skinless, boneless chicken breast
olive oil
salt and pepper
fresh rosemary (optional - I just happened to have some on hand)

Preheat oven to 400F. While it heats up, drizzle the chicken with olive oil on both sides. Season with salt and pepper and chopped fresh rosemary. Roast for 30 minutes. Chicken should be nice and golden brown. Let rest 5 minutes before shredding.

As an additional garnish, I also made a super simple, super delicious mango salsa. OK, so mangoes are not local to Virginia, actually this mango came from Mexico, but they are technically "in season". So, no brownie points for me on this one. But if you're reading this from California or Florida you have nothing to feel bad about so go out there, get some mangoes, and make this salsa to eat with some mulitgrain tortilla chips!

Mango Salsa
1 mango, diced
1/4 cup red onion, diced
1/2 lime, juiced
5 cherry tomatoes, diced
cilantro, finely chopped
salt and pepper to taste
pinch red pepper flakes (if you like it spicy)

Combine all ingredients into a bowl and mix. Let sit for 10 minutes so all the flavors can blend. And now you may eat!

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