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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Take your grilled chicken up a couple of notches with this vibrant mango-avocado salsa.
2 pounds chicken cutlets
1/2 cup Gefen Olive Oil
3 tablespoons freshly squeezed lemon juice
2 teaspoons parsley, such as Gefen
2 cloves fresh garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
1/2 teaspoon pepper
1 avocado, diced small
1 mango, diced small
1 small red onion, finely diced
1/2 yellow bell pepper, diced small
1/2 cup fresh parsley, checked and finely diced or 1 tablespoon Gefen Parsley Flakes
1 tablespoon Gefen Olive Oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
In a small bowl, combine oil, lemon juice, parsley, garlic, salt, and pepper. Mix well.
Add chicken and toss to coat. Let marinate in the fridge for 30 minutes or overnight.
Heat grill pan until smoking.
Grill cutlets on medium heat for three minutes per side, or until cooked through.
To prepare salsa, combine vegetables in a bowl.
Add oil, lemon juice, and spices.
Toss to coat.
Let sit a bit before serving it over grilled chicken.
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Styling and photography by Chay Berger
Prep by Chumy Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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