Avacodo-Mango Chicken

Ingredients
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons adobo sauce (from canned chipotle chiles)(optional)
2 limes
4 boneless, skinless chicken breasts (about 4 oz each)
1 large mango, coarsely chopped
1 large avocado, coarsely chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped onion
2 teaspoons sea salt
4 white-corn tortillas

Directions
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°. 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.

Serves 4, 385 calories per serving, 9.6 g fat (1.4 g saturated), 44 g carbs, 6.5 g fiber, 31 g protein