citrus marinade:
- juice and zest of 1 orange
- juice and zest of 2 small lemons
- 1/2 mango, in juice, mashed
- 1/4 c. mango juice
- 2 tbsp. chipotle seasoning
- 1/2 c. Sprite Zero
place 2 chicken breasts in a container for marinating. poke with fork a few times, and sprinkle both sides with chipotle seasoning. in a separate bowl, mix together liquids, zests and mango. (don’t skip the zest, it really sticks to the chicken and makes a great flavor combo with the chipotle.) cover chicken and marinate 3-4 hours. grill until cooked, basting with marinade at the beginning.
lentil mango salsa:
- 1 cup cherry tomatoes
- 1 small sweet pepper
- 1/2 onion
- 1 clove elephant garlic
- 1/4 c. fresh cilantro
- 1/2 mango (in juice)
- approx 1 cup black beluga lentils (fully cooked and chilled)
dice tomatoes, pepper, onion, cilantro and garlic. (if you do it in the food processor, just pulse quickly. i was in a little bit of a rush, so i threw them in the food processor since it was out, and kind of overdid it. probably best to just dice by hand.)
dice mango pieces and stir into salsa along with lentils. serve with tortilla chips if desired.
*if you don’t have the black beluga lentils, (purchased fully cooked at trader joe’s) you can substitute rinsed black beans or any kind of lentil you like.
