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- 4 boneless, skinless chicken breasts - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 red bell pepper, diced - 1 jalapeño, minced (seeds removed for less heat) - 2 tablespoons fresh cilantro, chopped - Juice of 1 lime - 2 tablespoons olive oil - 1 teaspoon ground cumin - Salt and pepper to taste The ingredients for mango salsa chicken are simple and fresh. Each one adds to the dish's vibrant flavor. The chicken breasts are juicy and tender. A ripe mango brings a sweet, tropical flair. Red onion and red bell pepper add crunch and color. The jalapeño gives it a kick, but you can adjust the heat. Fresh cilantro brightens the dish with its herb taste. Lime juice adds tanginess that balances the sweetness. Olive oil keeps the chicken moist and helps with cooking. Ground cumin gives a warm, earthy flavor. Seasoning with salt and pepper is key to enhance all tastes. - Calories per serving: Approximately 300 - Macronutrient breakdown: - Proteins: 30g - Fats: 10g - Carbs: 20g This dish offers a healthy balance of nutrients. The chicken is high in protein, which is great for muscle repair. The mango provides natural sugars and fiber. The vegetables add vitamins and minerals, boosting your health. Eating colorful foods like these can improve your overall well-being. Enjoying mango salsa chicken gives both taste and nutrition. For the full details on preparation, check the Full Recipe. - Preheat your grill or grill pan over medium heat. This step ensures your chicken cooks evenly. - In a bowl, mix the mango salsa ingredients. Combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, chopped cilantro, and lime juice. Stir well and add salt to taste. Set this aside to let the flavors blend. - In a separate bowl, coat the chicken breasts with seasoning. Mix olive oil, ground cumin, salt, and pepper. Ensure the chicken is well covered with this mixture. - Place the chicken on the hot grill. Grill the chicken for about 6-7 minutes on each side. You want it to reach an internal temperature of 165°F (75°C). Look for nice grill marks for perfect results. - After grilling, let the chicken rest for about 5 minutes. This helps keep the juices inside. - Slice the chicken and serve it topped with a generous amount of mango salsa. The fresh salsa adds beautiful color and flavor to the dish. For the full recipe, check the details above. To make the best mango salsa, you need ripe mangoes. Look for mangoes that yield slightly when you press them. A sweet smell near the stem is also a good sign. The skin color can vary. However, yellow and red hues often indicate ripeness. You can try different mango varieties. Haden and Tommy Atkins are popular choices. They have rich flavors and juicy flesh. Ataulfo mangoes are small and buttery. They add a sweet touch to your dish. Cooking chicken well is key. I recommend grilling it at 165°F (75°C). This ensures it's safe to eat and juicy. Use a meat thermometer to check the temperature. To get those nice grill marks, preheat your grill. Place the chicken on the grill and don’t move it for a few minutes. This helps create those perfect lines. Flip the chicken only once for even cooking. Marinating the chicken can boost flavor. Try a mix of lime juice, olive oil, and cumin. Let the chicken sit in the marinade for at least 30 minutes. This helps the flavors soak in. You can add spices for extra kick. Chili powder or smoked paprika works well. Fresh herbs like cilantro can also brighten the taste. These small changes make a big difference in your mango salsa chicken. For the full recipe, check the earlier section. {{image_2}} You can switch the chicken for tofu or shrimp. Tofu works well for a plant-based dish. Just cut it into cubes and marinate. If using shrimp, choose large ones for a nice bite. For the salsa, try using different fruits. Pineapple, peach, or kiwi add a fun twist. Each fruit brings its own taste and texture. You can even mix fruits for a vibrant salsa. You can bake or grill the chicken. Grilling gives a smoky flavor, while baking keeps it juicy. If you go for baking, set your oven to 375°F. Cook the chicken for about 25-30 minutes. For slow cooking, place the chicken in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It becomes very tender and flavorful. Pair Mango Salsa Chicken with rice or quinoa. These sides soak up the juices. You can also serve it with a fresh salad for crunch. For garnishing, use lime wedges or extra cilantro. A sprinkle of chili flakes adds heat. This dish is colorful and bright, making it a feast for your eyes. For the full recipe, check out the detailed instructions above. To keep your Mango Salsa Chicken fresh, store it right. Place the cooked chicken in an airtight container. This helps it stay moist and tasty. You can refrigerate the chicken for up to three days. For mango salsa, use a separate container. Keep it covered well to prevent browning. Salsa can last in the fridge for about two days. When it's time to eat the leftovers, you want to reheat them safely. The best way is to use a microwave. Heat the chicken on medium power for about one to two minutes. Check that it is hot all the way through. If you prefer, you can also reheat the chicken on a skillet over low heat. For the salsa, skip the microwave. Just let it sit at room temperature to refresh its flavors. Yes, you can freeze chicken with salsa! It’s a great way to save extra food. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. This keeps out air. You can freeze the salsa in an ice cube tray for easy use later. When ready to use, thaw the chicken in the fridge overnight. To thaw salsa, just leave it in the fridge or run it under cool water. Yes, you can. Meal prep makes weeknight dinners easy. Cook the chicken and prepare the salsa ahead. Store them separately in the fridge. This helps keep the chicken juicy and the salsa fresh. You can cook the chicken up to two days in advance. For the best taste, mix the salsa on the day you serve it. Fresh mangoes taste best! You have many great side dishes to choose from. Here are some ideas: - Rice: Fluffy white or brown rice pairs well. - Quinoa: This is a healthy and tasty option. - Salad: A fresh green salad adds crunch. - Tortillas: Serve with warm tortillas for a fun twist. - Beans: Black beans or pinto beans are great too. These sides balance the flavors of the chicken and salsa. Cooked chicken lasts about three to four days in the fridge. Store it in an airtight container. This keeps it safe and fresh. Always check for signs of spoilage before eating. If it looks or smells off, it's best to throw it away. Keep your meals safe and enjoy! This blog post covered how to create a delicious Mango Salsa Chicken dish. We explored the key ingredients, step-by-step instructions, and helpful tips. I shared variations to suit your taste and explained storage methods for leftovers. Remember, this meal is fresh and healthy. You can easily adapt it to your needs. Enjoy cooking and serving this tasty dish! It's a great way to impress your family and friends.

Mango Salsa Chicken

Elevate your dinner game with this delightful Mango Salsa Chicken recipe! Enjoy tender grilled chicken topped with a refreshing mango salsa that bursts with flavor. This simple dish combines juicy mango, crunchy bell peppers, and zesty lime for a mouthwatering experience. Perfect for busy weeknights, it's quick to prepare and irresistibly delicious.
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Ingredients
  

4 boneless, skinless chicken breasts

1 ripe mango, diced

1/2 red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, minced (seeds removed for less heat)

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Instructions
 

Preheat your grill or grill pan over medium heat.

    In a bowl, combine the diced mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Mix well and season with salt to taste. Set aside to let the flavors meld.

      In another bowl, mix olive oil, ground cumin, salt, and pepper. Coat the chicken breasts with this mixture, ensuring they are well covered.

        Place the chicken on the preheated grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is grilled with nice char marks.

          Once cooked, remove the chicken from the grill and let it rest for 5 minutes.

            Slice the chicken and serve topped with generous amounts of mango salsa.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4