Mango Salsa Chicken is the perfect meal for summer. Juicy, grilled chicken is topped with a bright, fruity-fresh, and flavorful salsa!
Is it just me, or does grilled chicken with a fruit-forward salsa feel like a quintessential summer meal?
Like, if you’re not eating it weekly, can you even say that you had a summer?
In the summertime, firing up the grill to cook delicious food HAS to be one of my favorite things to do. And this delicious grilled recipe just screams SUMMER. Plus, your guests are going to LOVE it!
Especially because this ULTRA simple honey-lime duo with chargrilled chicken sits alongside the brightest, juiciest little mango salsa that is so INCREDIBLY easy that you will have a hard time believing something so good could be this simple!
Is Mango Salsa Chicken Healthy?
This is as good as it gets! Chicken breasts are a great source of lean protein, and the lime juice and honey add essential vitamins and minerals like vitamin C and potassium. Mango, tomatoes, avocado, and red bell pepper are packed with vitamins, antioxidants, and fiber, and the avocado provides healthy fats.
How do I cut a Mango?
First, slice your mango lengthwise downward on either side of the seed. Try to slice the mango as close to the seed as possible, to not waste any of the fruit! Then pull the two sections apart. Next, keep the mango in its peel and slice vertical lines across the inside face of each half, followed by horizontal slices afterwards. The mango should now look like cubes, but still be attached to the peel. Next, turn the peel inside out and push the mango cubes into a bowl. You may need to use the back of a spoon, a spatula, or a knife to help separate the fruit from the peel. If there’s any flesh left attached to the seed – that’s the chef’s treat to enjoy.
How to make ahead and store
The chicken will actually be tastier the longer you let it marinate! I usually let my marinating chicken hang out in the refrigerator overnight, which imparts more flavor into the meat, and also tenderizes it so it ends up more juicy when grilled. You can also prepare the mango salsa and store it in an airtight container in the refrigerator for up to 4 days, but the ingredients will become softer and it will be a sloppier salsa the longer you leave it. This salsa is ideally best served the day you make it.
Serving Suggestions
This grilled chicken with salsa recipe is SO fresh and flavorful all on its own, but if you want to add something more to your plate, you could serve the grilled chicken and salsa with some Air Fryer Roasted Potatoes, this Mexican-Inspired Quinoa, or as part of a Buddha Bowl.
Finish things off with the PERFECT summer drink; I suggest one of my summer cocktail recipes like this Blended Raspberry Mojito, or even a simple but refreshing Cucumber Mint Water!
Recipe
Ingredients
For the chicken:
- 4 tsps fresh lime juice
- 2 tsps green tabasco
- 2 tsps honey
- 2 tsps olive oil
- 1 lb boneless, skinless chicken breasts about 4 small breasts
For the salsa:
- 2 large mangos diced
- 2 large roma tomatoes diced
- 1 avocado diced
- 2/3 cup red bell pepper diced
- 6 tbsps cilantro minced
- Juice of 1 to 2 large limes (depending how limey you like it)
- Salt to taste
Instructions
- In a small bowl, whisk together the lime juice, green tabasco, honey and olive oil.
- Place the chicken breast in the bowl and stir around to coat in the marinade. Cover and refrigerate for at least 2 hours to overnight (the longer the better!)
- Rub a grill with olive oil and heat to medium heat.
- Grill the chicken until no longer pink inside, about 4 to 6 minutes per side. Then transfer to a plate and let rest for 5 minutes.
- Combine all the ingredients for the mango salsa in a large bowl and mix well. Season to taste with salt.
- Top chicken with mango salsa and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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