Forget Chipotle?

I have realized pretty quickly that I will have little to no opportunities here to cook myself a meal, at least as a sophomore in a dorm. One of the ways that I have tried to change that is by joining the best kept secret on campus…the cooking club!!! Unfortunately the club only meets three times a semester so I am still not exactly at my cooking limit. HOWEVER this has given me a new found love for finding gluten free recipes online to try when I get home. Cooking Light has some great options and one that really looks good is their idea for chicken and mango-avocado salsa

Below is the link to the recipe and website

http://www.myrecipes.com/recipe/chicken-tacos-mango-avocado-50400000117271/

 

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Ingredients

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeno pepper
4 (8-inch) brown rice tortillas (such as Food for Life)
Preparation

1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.
2. While chicken cooks, combine mango and next 6 ingredients; stir in remaining 1/4 teaspoon salt.
3. Warm tortillas; top evenly with chicken and salsa.
Note:Since gluten-free tortillas are stored in the refrigerator, they’ll need to be warmed to prevent breaking. Steam them by placing each tortilla on a splatter guard set over a pan of simmering water. Cover with a lid, and heat about 5 to 10 seconds or until they’re soft and pliable. They’re best when filled and eaten immediately after steaming.

~Althea Perley