grilled with mushrooms and peppers plus fresh mango salsa
Make the Mango salsa: In a small bowl combine the mango, red onions, garlic, cilantro, jalapeño and lime juice and zest. Set aside.
Heat a grill pan to high heat. In a large bowl, toss the mushrooms, zucchini, red pepper and poblano pepper with a drizzle of avocado oil and a few pinches of salt and pepper. Place onto the hot grill pan and let cook, without touching for 6 minutes. Use tongs to flip the vegetables and continue to cook for another 4 to 6 minutes or until the vegetables are tender and nice grill marks are formed. Remove from the heat and squeeze lime juice over the vegetables.
Cook the TRIBALÍ Chipotle Chicken Patties according to package directions. If your grill pan is large enough, they can be cooked next to the vegetables.
Assemble plates with Chipotle Chicken Patties and the grilled vegetables. Top with mango salsa and garnish with fresh parsley. Serve with lime slices.