Tender grilled cumin-spiced chicken breast topped with a vibrant mango-jicama salsa fresca and paired with crisp Southwestern broccoli slaw. This fresh, colorful dish delivers the perfect balance of sweet, tangy, and mildly spicy flavors that will delight your taste buds with every bite!

Serves: 6

Recipe: Southwestern Broccoli Slaw 

Mango Jicama Salsa Fresco

Ingredients:

  •  1 mango peeled and diced small
  • 1 red bell pepper—diced small
  • 1 small jalapeño pepper minced
  • 1/2 small jicama (1/2lb.) peeled and diced small
  • 1/4 red onion diced
  • 1/2 bunch fresh cilantro—chopped
  • 1/4 teaspoon. each: cumin and garlic powder (or 1/2 teaspoon Mexican *Fajita Seasoning (recipe at bottom)
  • 1/4 – 1/2 teaspoon sea salt
  • 4 limes juiced (2/3 cup)
  • 1/3 cup avocado oil or Olive oil
  • 1 tablespoon real maple syrup or *For sugar-free use monk fruit or allulose sweetener.

Directions: Mix all ingredients together and set aside to marinate the flavors.

Grilled Cumin Chicken Breasts

Ingredients:

  • Avocado oil cooking spray
  • 6 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
  • 3 teaspoons avocado oil
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Directions:

  1. Heat grill to medium-high (around 375°F to 400°F)
  2. Rub chicken breasts with oil.
  3. Combine cumin, salt, and pepper.
  4. Rub spice mixture evenly onto chicken breasts.
  5. Grill until grill marks have formed and chicken is cooked through, about 3 minutes per side (internal temperature of 165°F).
  6. Remove from heat and let rest for 3 to 5 minutes

Serve with the mango jicama salsa on top, a side of broccoli slaw, and a mound of baked or steamed yams pureed with coconut oil or ghee and sea salt.

Don’t like yams? Use rice for GF & DF.

Enjoy!

  • Free from wheat, gluten, grains, dairy, corn, soy, egg, nuts, and refined sugar.
  • GF, DF, Low Carb, Paleo, and Keto-Friendly!

*Homemade Fajita Seasoning (Salt-Free)

Skip the store-bought mix and make your own blend.

Makes enough to fill a glass spice jar.

Ingredients:

  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 4 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons paprika
  • 2 teaspoons coconut sugar (optional)
  • Pinch of cayenne pepper for extra spice (optional)

For More Recipes, go to www.LisaStimmer.com