Quick Pan Grilled Chicken with Mango Jicama Salsa
Think about where your energy is going. Understand that it’s not a matter of “overdoing it,” but in allowing that precious energy to regenerate healthy tissue.
There will surely be more stress coming down the road—there always is—but the more vital energy you can create now, the better your body will be able to adapt to changes in its environment.
Energy Food Rx: Lunch or Dinner, Days 1-4 | Serves 2
Prep time: 10 minutes | Total time: 25 minutes
2 cups diced mango
2 cups diced jicama
1/2 cup finely diced red onion
1/2 cup chopped fresh cilantro
1 small jalapeno, seeded and minced
Juice of 1 lime
Sea salt and freshly ground black pepper
8 ounces boneless, skinless chicken breast
- Combine the first six ingredients (mango through lime juice) in a bowl, and season to taste with salt and pepper. Set aside.
- Lay the chicken breast between two sheets of plastic wrap and use a mallet to pound it to a fairly even 1/2-inch thickness. Season the chicken with salt and pepper
- Heat a grill pan over medium-high heat. Add the chicken and cook until browned outside but still juicy inside, about 5 minutes per side. Remove the chicken from the pan, divide into two equal 4-ounce portions, and serve with the salsa.