Description

A vibrant, healthy dish featuring juicy chicken marinated in honey and lime, topped with a fresh mango salsa. Perfect for grilling and easy weeknight dinners.

Ingredients

Scale

2 large boneless, skinless chicken breasts (or 4 small)
2 tablespoons honey
Juice and zest of 2 limes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 large ripe mango, diced
¼ cup red onion, finely chopped
1 small jalapeño, seeded and minced (optional)
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

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Instructions

STEP 1: Marinate the Chicken. In a bowl, whisk together honey, lime juice and zest, olive oil, garlic, cumin, paprika, salt, and pepper. Place chicken in a shallow dish or resealable bag, pour marinade over it, and coat evenly. Refrigerate for at least 1 hour, or up to 4 hours.
STEP 2: Prepare the Mango Salsa. In a separate bowl, combine the diced mango, red onion, jalapeño (if using), cilantro, and the juice of 1 lime. Season with salt and pepper to taste. Stir gently and set aside to let flavors meld.
STEP 3: Cook the Chicken. Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
STEP 4: Assemble and Serve. Slice the rested chicken and serve topped generously with the fresh mango salsa.

Notes

For a Whole30 version, substitute honey with an equal amount of date paste or apple puree.
Chicken can also be baked at 400°F (200°C) for 20-25 minutes.
Make the salsa ahead of time; it gets better as it sits (up to a day in the fridge).

Nutrition

Serving Size: 1 chicken breast with ½ cup salsa
Calories: 320 kcal
Sugar: 19g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg