Let’s face it, when you’re bringin’ home the bacon, weeknight cooking isn’t the easiest thing in the world. I can hear stay at home moms everywhere saying that it’s not easy regardless, but I’m not them, so I can’t say for sure. But for me… an 8 hour day wears me out. I don’t have the time or energy to put into making a real meal on a weeknight. … but when you think about food as much as I do, good meals can’t always wait for the weekend.
So what’s a girl to do when she’s dreaming up grilled chicken with mango salsa? Two things. 1) Talk your roommate into grilling the chicken. Working inside and outside all at once is just not worth it. Get some help! 2) Also, buy the mango canned.
The first is pretty self-explanatory. If you don’t get it, I’m not explaining.
The second is a really important lesson. Canned mango makes mango a feasible option for weeknights as it cuts out all the nasty pealing and pitting you have to do with fresh mango. No, it does not taste as good. How could it? But it tastes delicious. Trust me.
I like to put it on quesadillas, in salsas, etc. See?
I promise you. This meal couldn’t be easier. Or more impressive if you were, say, trying to impress a boy you had over for dinner. Hypothetically speaking.
The chicken was thrown into some store-bought marinade. Then grilled half an hour later by the same Nathan Clendenin. The beans? Opened can, dumped in bowl, microwaved until warm. The guacamole and mango salsa were essentially the same with a different base. Avocados + red onion + jalepeno + cilantro + lime. Mango + red onion + jalepeno + cilantro + lime. Rice… dumped in rice cooker with chicken broth. Delicious!