MANGO SALSA CHICKEN

Written By Julia Jackson-Brown

Serves: 6 Prep Time: 10 min Cook Time: 4 hours

THE PARTS:

  • 4 chicken breasts

  • 1 cup salsa of choice

  • 2 ripe mangoes

  • 4 tbsp Coconut Sugar or Brown Sugar

THE STEPS:

  • Place all ingredients in a 3-4 quart slow cooker (I use my Instant Pot’s slow cooker function) and stir until evenly distributed.

  • Cover and set the cooking level to LOW and the timer for 3.5 hours or until chicken reaches an internal temperature of 165 degrees F.

  • Shred the chicken inside the pot and stir. Cover and cook for an additional 30 minutes.

  • Stir and divide the chicken into six equal portions using a measuring cup

MEAL PREP TIPS:

  • Serve the Salsa Mango Chicken as tacos with low-carb tortillas, quesadillas, in a bowl with a small

  • Spread the six servings throughout the week as lunches and dinners.

  • Double the recipe and freeze additional portions in air-tight containers for later use

MACROS:

  • CALORIES - 253

  • PROTEIN - 36g

  • CARBS - 14g

  • FATS - 4g

 
Julia Jackson-Brown