Wednesday, May 2, 2012

Make Ahead Meal: Chili-Lime Mango Chicken

Chili-Lime Mango Chicken
Adapted from Our Best Bites

Printable Recipe

6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 freeze dried mangoes, don't rehydrate

Combine all ingredients in heavy duty zip lock bag.  Remove excess air from the bag and seal.  Double check that the back is sealed completely.  “Smush” sealed bag, mixing ingredients.  

Cover and refrigerate for at least  2 hours or up to 1 week. Freeze up to 3 months

To Bake:  Fresh or defrosted
Place in a large casserole dish.  Bake for 1 hour @ 350* uncovered. Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read.  165 degrees Fahrenheit.  Remove from the oven.  Serve over rice.  

This post is part of my Make Ahead Meals series.  These meals can be made ahead of time and either stored in the freeze for up to a week OR frozen for up to 3 months.  Here are the others in this series:

Chili Lime Mango Chicken
Manti Pageant Chicken
Sweet and Sour Chicken
Greek Oregano Chicken
Lime Chicken Tacos 

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