Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
Zippy Zucchini with Chipotle Chicken
Zippy Zucchini with Chipotle Chicken
grilled with mushrooms and peppers plus fresh mango salsa
Ingredients
4 TRIBALÍ Chipotle Chicken Patties
8 ounces baby bella mushrooms, sliced in half
1 zucchini, sliced into ½ inch rounds
1 red bell pepper, stem and ribbing removed, sliced into 1-inch pieces
1 poblano pepper, stem and ribbing removed, sliced into 1-inch pieces
avocado oil, for drizzling
juice of ½ lime
lime slices, for serving
fresh parsley, for garnish
sea salt and freshly ground black pepper
Mango Salsa
1 ripe mango, diced
¼ cup diced red onion
1 small garlic clove, minced
½ cup chopped cilantro
1 small jalapeño, sliced (less if sensitive to spice)
juice and zest of 2 limes
Method
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.
