A good choice for a quick and easy dinner. Make the chili rub a bit spicier by adding some cayenne pepper or maybe a chipotle chilie from a can with adobo sauce if desired!
Cut the chicken breast halves lengthwise into 1/2 inch wide strips.
In a medium bowl, combine the tomato paste, chili powder, garlic powder and 1 T. of the olive oil. Add the chicken strips and stir to coat. Marinate for 10 minutes.
Meanwhile, combine the mango, avocado, red pepper, cilantro, and the juice of one lime. Season with salt and pepper to taste. Cut the remaining lime into wedges.
Heat the remaining 2 T. olive oil in a 10 inch saute pan over medium heat. Season the chicken strips with salt and pepper. Saute the strips, stirring often, until they are firm to the touch and uniformly opaque, 3-4 minutes. Turn off the heat and let sit for 1 minute.
Set chicken strips on a platter, top with the salsa, and serve with the lime wedges. Serves 4.
4 boneless, skinless chicken breast halves
1/4 cup tomato paste
1 tsp. chili powder
1/2 tsp. garlic powder
3 T. olive oil
1 mango, peeled and cut into 1/2 inch dice
1 avocado, peeled and cut into 1/2 inch dice
1 red bell pepper, cored, seeded and cut into 1/4 inch dice
3 T. chopped fresh cilantro
Salt and pepper