Mango Baked Chicken

Mango Baked Chicken

By Carla Delangre Serves 4 Prep time: 10 minutes Total time: 45 minutes

Ingredients:

1. 4 chicken breasts, with bone and skin 1/2 jalapeno pepper, chopped
2. 2 ripe mangoes, peeled, pitted, and chopped
3. 1 tsp. Celtic Sea Salt® Brand salt, Light Grey Celtic® or Fine Ground 1 tsp. dulse flakes (optional; a good source of iodine)
4. 1 tsp. freshly ground Selina Naturally™ organic black peppercorns 4 cloves garlic, chopped 2 limes, zested and juiced 2 pinches chili powder
5. 2 tablespoons fresh cilantro, chopped; and a few whole leaves set aside for garnish
6. 1 tablespoon coconut oil 1-2 tsp. cayenne pepper 1 tsp lemon zest 1 plantain, thinly sliced

Directions

In a blender, combine the jalapeno, mango, Celtic Sea Salt® Brand salt, dulse flakes, ground pepper, garlic, lime (both juice and zest), chili powder, and chopped cilantro. Blend together until smooth. Marinate the chicken in this mango dressing for a few hours or overnight in the fridge.

Preheat oven to 400 degrees. Place chicken in glass baking dish and cover with parchment paper. Bake for 25-30 minutes, replacing parchment paper with aluminum foil for the last 10 minutes.

Lay plantain slices out on a metal cookie sheet (coated with coconut oil) and dust with cayenne pepper and lemon zest. Bake at 400 degrees for 4-7 minutes.

Remove chicken and plantain from the oven and place on a serving dish with extra mango sauce, cilantro leaves, and plantains for garnish. Serve.