Bursting with vibrant flavors and wholesome goodness, this Mango Salsa Chicken is a quick, protein-packed meal perfect for busy weeknights.
Tender chicken breasts are seasoned to perfection and paired with a fresh, fiber-rich mango salsa, offering a balance of sweet, tangy, and savory notes.
Low in saturated fat, rich in plant-based nutrients from fruit and herbs, and ready in just 30 minutes, it’s ideal for healthy, everyday cooking.
Mango Salsa Chicken
Equipment
- 1 medium mixing bowl
- 1 Knife and cutting board
- 1 grill pan or baking sheet
- 1 Spatula or tongs
- Measuring spoons
Ingredients
For the Chicken
- 4 large boneless skinless chicken breasts (pounded to ¾-inch thickness)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning or a mix of dried basil, thyme, and oregano
- Salt and pepper to taste
For the Mango Salsa
- 2 ripe mangoes peeled and diced
- ½ red or white onion finely diced
- 1 red bell pepper diced
- 1 bunch fresh cilantro chopped
- ¼ teaspoon salt
- Juice of 1 lime
Instructions
- Prepare the Mango Salsa: Begin by making the fresh mango salsa, which will bring a vibrant, sweet, and tangy flavor to your chicken. Peel the mangoes, then carefully dice the flesh into small, even pieces to ensure every bite has a perfect balance of sweetness. Finely chop the onion and red bell pepper, then add them to a medium mixing bowl. Chop the fresh cilantro and sprinkle it over the diced ingredients. Season with ¼ teaspoon of salt and squeeze the juice of one lime over the mixture. Gently stir until all ingredients are evenly combined. Set the salsa aside, allowing the flavors to meld while you prepare the chicken.
- Prepare the Chicken Breasts: Take your boneless, skinless chicken breasts and ensure they are pounded to an even ¾-inch thickness. This step is important to guarantee even cooking and tender results. Pat the chicken dry with a paper towel, which helps the seasoning stick and ensures a beautiful sear.
- Season the Chicken: Drizzle both sides of the chicken breasts with olive oil. Generously season with salt and pepper according to your taste. In a small bowl, combine cumin, chili powder, garlic powder, and Italian seasoning. Rub this spice mixture evenly over both sides of the chicken breasts, pressing lightly so the flavors adhere well. This spice blend provides a savory, slightly smoky taste that complements the sweetness of the mango salsa perfectly.
- Grill or Bake the Chicken: Grilling Option: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the seasoned chicken breasts on the grill and cook for approximately 6–8 minutes per side, depending on thickness. Check doneness using a meat thermometer (internal temperature should reach 165°F / 74°C). Remove from the grill and let the chicken rest for a few minutes to retain juices.
- Baking Option: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Place the chicken breasts on the sheet and bake for about 20 minutes, or until the internal temperature reaches 165°F (74°C). Once done, remove from the oven and allow the chicken to rest briefly.
- Assemble and Serve: Transfer the cooked chicken to serving plates. Spoon the prepared mango salsa generously over each chicken breast. Make sure to include a mix of mango, onion, bell pepper, and cilantro in every serving. This not only enhances the flavor but also adds color and freshness to your dish. Serve immediately while the chicken is warm and the salsa is cool and vibrant.
- Optional Flavor Boost: For a touch of heat and extra depth of flavor, you can add a seeded, finely diced jalapeño to the mango salsa during preparation. This will provide a gentle kick without overpowering the natural sweetness of the mango.
- Storage Tips: Store any leftover chicken and salsa separately in airtight containers. The chicken can be refrigerated for up to three days, while the mango salsa maintains its freshness for about the same period. When ready to serve, gently reheat the chicken and top with the fresh salsa for the best flavor experience.
Notes
- Ensure chicken breasts are pounded evenly to ¾-inch thickness for consistent cooking and tenderness.
- Use ripe, juicy mangoes for the best natural sweetness and vibrant flavor.
- The mango salsa can be prepared in advance and stored in the fridge for up to three days.
- Adjust the spice level by adding a diced jalapeño or a pinch of cayenne to the salsa.
- Olive oil is recommended for both cooking and seasoning, as it adds healthy fats and enhances flavor without overwhelming the dish.
Chef’s Secrets: Expert Tips And Tricks
Creating a truly flavorful Mango Salsa Chicken is all about balancing textures and flavors.
Start by seasoning your chicken thoroughly; letting the spice rub sit for a few minutes before cooking enhances depth.
When grilling, ensure your grill is preheated and lightly oiled to prevent sticking, which helps maintain the chicken’s juiciness.
For the mango salsa, use mangoes that are just ripe—not overly soft—as this keeps the salsa fresh and slightly firm.
Fresh lime juice and chopped cilantro brighten the dish, giving it a lively, tropical finish.
A small touch of heat from a jalapeño or a dash of chili powder can elevate the flavor without overpowering the natural sweetness of the mango.
Serving Suggestions: Creative Ways To Enjoy
Mango Salsa Chicken pairs wonderfully with a variety of sides.
Serve over a bed of fluffy quinoa, brown rice, or cauliflower rice for a wholesome, low-carb option.
For a lighter meal, enjoy it alongside a crisp green salad or roasted vegetables.
Garnish with extra cilantro and lime wedges for visual appeal and added freshness.
For meal prep, portion the chicken and salsa into airtight containers, adding a side of grains or veggies for a complete, ready-to-go lunch or dinner.
This dish also works beautifully in wraps, tacos, or as a topping for leafy grain bowls.
Storage Tips: Keep Food Fresh Longer
Leftover chicken and salsa should be stored separately in airtight containers to preserve texture and flavor.
Chicken can be refrigerated for up to three days; reheat gently in a skillet or oven to prevent drying out.
Mango salsa will remain fresh for the same period but should be kept chilled to maintain its bright flavors and color.
Avoid freezing the salsa, as the texture of the mango and vegetables may become mushy when thawed.
If prepping in advance, consider storing diced mango, onions, and peppers separately and mixing with lime and cilantro just before serving for maximum freshness.
Frequently Asked Questions
1. Can I use frozen chicken breasts?
Yes, but make sure to fully thaw them before cooking. Thawed chicken ensures even cooking and proper absorption of the spices, preventing uneven textures or dryness.
2. Can this recipe be made spicier?
Absolutely! Add diced jalapeño, a pinch of cayenne, or extra chili powder to the spice rub or salsa. Adjust gradually to maintain balance with the sweetness of the mango.
3. Can I make this recipe ahead of time?
Yes, the chicken can be seasoned and kept in the fridge for a few hours before cooking. The mango salsa can also be prepped in advance, but for best freshness, add lime juice and cilantro just before serving.
4. What are some low-carb sides to serve with this?
Cauliflower rice, zucchini noodles, or a leafy green salad are excellent low-carb options that complement the sweetness and spice of the chicken.
5. Can I bake instead of grill the chicken?
Yes, baking at 375°F (190°C) for about 20 minutes works perfectly. Ensure the chicken reaches an internal temperature of 165°F (74°C) and allow it to rest for a few minutes before serving.
