My husband and oldest son said this recipe was a keeper, but I made a few changes. Since we aren't fans of hot spicy, and have limited fresh produce available, I didn't use a fresh chili pepper. I lightly roasted a red bell and cut it in strips (I used ½ the pepper). I used fresh orange juice for both the marinade and sauce. For the first part, I combined the marinade and poured it over boneless breast and red pepper strips in the crock pot and cooked on low for about 8 hours. It came out perfect. I used lime juice instead of lemon juice, and lime juice instead of lime zest in the sauce. I didn't have unsalted butter, but left out 1/2 the salt in the marinade. I only had part of an avocado but had lots of mango. Since it was put on top for serving, I left the mango and avocado in separate dishes so my son that doesn't care for avocado could just use mango.
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My husband and oldest son said this recipe was a keeper, but I made a few changes. Since we...