Chicken with mango and ginger

Mixing the chicken

With the help of Leap Day I am managing to get one single post up for this month! And it’s in real time…this is what I made for dinner tonight. It was pretty yummy, though I have to admit that I forgot to add the ginger. I bet it would be even tastier with the ginger that will now probably hang out in my vegetable drawer until it gets moldy.

Chicken with mango and ginger
Serves: 3
Source: adapted from Everyday Food, Jan/Feb 2010

Prepping the parchment

Ingredients
1-inch piece of fresh ginger, peeled and cut into matchsticks
1 medium jalapeno, thinly sliced
1 clove garlic, minced
1 Tablespoon olive oil
Juice from 1/2 lime, plus lime wedges for serving
1 teaspoon dried cilantro (or 1/3 cup fresh, chopped)
1 pound boneless chicken tenders
Salt and pepper to taste
1 large mango, peeled, pitted, and cut into 1/4-inch pieces

Chicken with mango and a side o’ sweet potatoes

Directions
1. Preheat oven to 400 degrees. 

2. In a medium bowl, mix together ginger, jalapeno, garlic, olive oil, lime juice, and cilantro. Add chicken and mix well. Season with salt and pepper and allow to marinate for a few minutes (or longer in the refrigerator).

3. Place mango pieces in the center of three square pieces of parchment paper. Top each with chicken mixture. Fold parchment into a twist or envelope shape.

4. Place packets on a rimmed baking sheet and baking until packets are puffed up and chicken is cooked through, 18-20 minutes. Serve with lime wedges.