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Mango Salsa Chicken

Posted Aug 08 2013 9:43am
Do you ever have one ingredient in your refrigerator and you want to use it but you don't know quite how?  The inspiration is there, but it takes some culinary figuring.

I had mango's that were left over from a segment that my internship preceptor ( the Diet Diva ) did on Tuesday morning.  I rarely use mango, because I'm terrible at cutting it.  I didn't want this beauty to go to waste so I created a simple baked chicken dish around the mango.

I marinated thin chicken cutlets in lime juice, rice wine vinegar, soy sauce, white wine, and a touch of honey.  Once the chicken was marinating I made the mango salsa so it had time for the flavors to mingle before serving.  I baked the chicken at 350 degrees for 25 minutes and topped it with the salsa.  I think grilling would make the dish tastier, but I was all for no fuss.
Marinade ingredients
Overall I liked the freshness of the meal.  Since I made the salsa "on the fly" and it wasn't a part of my typical meal planning I was missing cilantro and fresh lime juice that would have given it a fresher flavor.  I served it with Southwestern spaghetti squash that one of Kyle's clients made for him.  I'm going to make it again soon and share the great recipe.
Mango Salsa

  • 1 mango peeled and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon orange juice
  • 1 cup cooked black beans
  • 1 red bell pepper diced
  • 1 tablespoon diced jalapeño peppers
  • 2 tablespoons fresh cilantro
  • 3/4 teaspoon salt
  • 3/4 teaspoon chili powder
Mix ingredients together and refrigerate for at least 1 hour before serving on top of chicken.

Thursday morning I had a 4-6 mile progression run on my schedule.  Our goal was to warm-up then start 30 seconds faster than our marathon pace and decrease our pace by 10 seconds each mile.  Since Kyle and I are working through my balance of strength training, marathon training, and sleep I chose to sleep an extra 2 hours and run at home verses with my group.  I started a little after 6am and holy moly is was humid!  I think this was the worst run for me ever weather wise.  I was so so sweaty and fatigued.  
Hey sweat face.
After an easy 1 mile warm-up (10:40) I kicked into my first mile hoping to keep in around the 9-9:10 pace.  I am "guessing" that my marathon pace will be around 9:30. That would net me a 4:09 marathon time, which I would be thrilled with.  

Mile 2 - 9:07
Mile 3 - 8:47
Mile 4- 8:32

At this point I was toast.  Like seriously struggling to breath and move, so I made the choice to finish out the last 1/2 mile at tempo and then jog in the rest. I always hate feeling like I'm "throwing in the towel" on a workout, but I also don't want to hurt or overexert myself.  I'm a little disappointed in my performance, however now I have a goal to push that much farther on my next tempo/progression run.  I did hit negative splits like I needed to and finished with 5 miles of work.  My Garmin average is slower because my warm-up mile is added in there.
After the run I refueled with water, gatorade, Nuun, and Pom wonderful juice. Next time I tackle a humid tempo run I think I will alter my route so I have access to water at the midway point.  

I'm excited for a lunch "date" I have today with one of our Track Shack coaches Krystal ( follow her on Twitte r).  She's going to help me adjust my training schedule.  Next weekend starts the race announcing season and I lose my ability to join the Saturday group.  Marathon training is about to get a little more complicated kids.

What's one ingredient you've been inspired to cook with lately?
How soon is your first race of the season?

Love and dry heaving,
Carissa & Kyle

Related Post - How to do a tempo run
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