Description
A vibrant Mexican-inspired dish featuring honey-lime marinated chicken topped with fresh mango salsa. Juicy, flaky chicken and tropical-sweet salsa make this gluten-free, family-friendly meal perfect for summer barbecues or quick weeknight dinners.
Ingredients
2 large boneless skinless chicken breasts (or 4 small breasts)
2 tablespoons raw local honey
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon lime zest
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 ripe mangoes (about 2 cups diced)
1/4 red onion (finely chopped)
1 jalapeño (seeded and diced)
2 tablespoons fresh cilantro (chopped)
1 tablespoon lime juice
1/2 avocado (optional, for salsa richness)
1 teaspoon olive oil (for cooking chicken)
Instructions
In a bowl, whisk together honey, lime juice, lime zest, cumin, paprika, garlic powder, chili powder, salt, and pepper to make marinade.
Add chicken to a shallow dish and pour marinade over it. Cover and refrigerate for at least 15 minutes (up to 2 hours).
Meanwhile, prepare salsa: combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Stir to combine; fold in avocado if using.
Heat olive oil in a skillet over medium-high heat. Cook chicken 5-7 minutes per side until golden and internal temperature reaches 165°F (74°C). Let rest 5 minutes.
Serve chicken topped with fresh mango salsa.
Notes
Marinated chicken can be frozen up to 1 month; thaw before cooking.
For meal prep: Substitute chicken thighs for breast and use bone-in for extra moisture.
Adjust salsa spice level by adding more jalapeño or a pinch of cayenne.
Pairs well with Mexican rice or warm corn tortillas.