Chicken And Mango Tortilla Bowls Recipes

Steps:

• Sprinkle chicken with blackened seasoning. On a lightly oiled rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Meanwhile, in a small bowl, mix yogurt, lime zest, lime juice, salt and pepper. Cool chicken slightly; finely chop and transfer to a small bowl. Stir in mango and onion., Grill tortillas, uncovered, over medium heat 2-3 minutes or until puffed. Turn; top with chicken mixture and blue cheese. Grill, covered, 2-3 minutes longer or until bottoms of tortillas are lightly browned. Drizzle with yogurt mixture; sprinkle with cilantro. Cut each tortilla into 4 wedges.

Steps:

• Pulverize first 7 ingredients in blender. If sauce is too spicy for your taste, add additional small amount of orange juice and sugar to diminish the "heat". Add chopped cilantro after other ingredients blended so that the cilantro retains leafy appearance. Marinate chicken breast for 1 hour - do not marinate too long or the meat will get soft and start to cook because of the acid in the lime juice. Grill chicken breast until they have nice grill marks and are just done. Salt meat to taste. Cut slices on bias for presentation.
• Mango Chutney: Cut mango into bite size pieces, about 1/2 to 1-inch long. Reserve any mango juice for the mixture. Place all ingredients in an 8 to 10-inch frying pan and simmer on low to medium heat for 15 minutes. Stir frequently to avoid burning. Remove from heat and when cool place in covered container and refrigerate for at least 2 hours. Keeps for at least 4 to 5 days. Best served slightly chilled.
• Tortillas: Mix dry ingredients, except sesame seeds, in large bowl. Add oil to dry ingredients then slowly add warm water until a ball forms and dough does not stick to the surface. Knead briefly, cover with plastic and let rest for at least 30 minutes. Divide dough into 10 pieces.
• Roll out dough with floured rolling pin to about 7 or 8 inches or use tortilla press. Be sure to use waxed paper or parchment paper to prevent the dough from sticking to the press. Put the sesame seeds on a plate and lay the tortilla on the seeds - you can place sesame seeds on one or both sides depending on amount of sesame taste desired. Since the seeds will be cooked directly, a lot of sesame flavor will be released.
• Cook each tortilla on non-greased non-stick griddle until each side begins to brown, about 45 seconds to 1 minute per side. Some of the seeds will pop. These tortillas are best served immediately while warm. Keep them covered with a tea towel. If stored, wrap tightly and reheat before serving.
• Place tortillas on a platter, add grilled, sliced chicken and top with mango chutney. Garnish with cilantro sprigs, if desired.

Steps:

• Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
• Place the chicken breasts on top of the veggies.
• Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
• Set slow cooker to high and cook for 3 hours.
• Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
• Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
• When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
• Place fried tortilla bowl in a soup bowl and fill it with the soup.
• Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
• Enjoy!!

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Mix mango, olive oil, lime juice, honey, sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 the sauce on top; marinate chicken for 10 minutes.
• Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for the corn salsa.
• Grill chicken until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with the reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.