Yes, I know. I’ve been slightly M.I.A. since the end of the January Whole30, but we’ve had a lot going on at home (I’ll be updating later) and with Whole30 clients, some things have taken a backseat, like the blog. Please accept my sincere apologizes with a delicious recipe! I made this during the Whole30, so it’s not anything new, but someone (@jennifercecevoicefitness, thank you) requested it on Instagram, so I’m going to do you all a favor, and post it.
This is from Mel Joulwan’s website and it’s mostly the same, but I do change a few things for our liking. I’ve had her version as well, and it’s just as yummy, so feel free to make her version. What’s great about this meal is that you can have it for dinner as a salad, breakfast (with eggs), or in Mel’s version, as tacos. I prefer mine in the “salad” form because it’s less mess and I can load on more chicken that way. I sometimes will make her jicama slaw, but last night I didn’t have carrots, so I just skipped it.
- 1.5 lbs of ground chicken thigh or breast (thighs will be juicier)
- 1 onion, diced
- 1 jalapeno, seeds removed, diced
- 2 mangos, peeled and diced
- 2 tbs coconut aminos
- 1 handful of fresh cilantro, chopped
- 1/2 tbs ginger
- 1/2 tbs all spice
- salt and pepper to taste
- lettuce of your choosing (I prefer something nice and crunchy like romaine or butter lettuce)
Classic Buffalo Instructions:
Heat the coconut oil in a large skillet over medium-high heat, then sauté the onion and jalapeño until the onion is translucent, about 7 minutes. Add the garlic, and as soon as it’s fragrant, about 30 seconds, crumble the ground chicken into the pan. Cook until the chicken is no longer pink.
Add the ginger and allspice to the pan, and stir until fragrant, then add the coconut aminos and mango. Sauté until combined and the mango is warm, about 2 minutes. Pile on top of lettuce leaves and add salt and pepper to taste. Top with fresh cilantro.