Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl, then refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes. Remove chicken from oven, place each breast on a plate and top with 1/4 of salsa. Serve with 1 tortilla each.
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|Serving Size: 1 Serving (644g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (11%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 136.9mg||42 %|
|Sodium 3532.6mg||122 %|
|Potassium 1541.1mg||41 %|
|Total Carbohydrate 100.6g||30 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 85.4g|
|Protein 66.6g||95 %|
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Calories per serving: 724
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