There’s something magical about the combination of juicy grilled chicken and vibrant mango salsa that just screams “perfect dinner.” This Chicken with Mango Salsa recipe brings together the savory depth of seasoned chicken with the bright, tropical sweetness of fresh mangoes, creating a dish that’s as visually stunning as it is delicious.
I developed this recipe during a particularly hot summer when I wanted something light yet satisfying. The contrast between the warm, perfectly cooked chicken and the cool, refreshing salsa creates a beautiful balance that works year-round, though it’s especially welcome during warmer months when mangoes are at their peak.
Why You’ll Love This
- Perfect balance of savory and sweet flavors that appeal to the whole family
- Comes together in just 45 minutes, making it ideal for weeknight dinners
- The vibrant mango salsa adds a nutritional boost with fresh fruits and vegetables
- Naturally gluten-free and can be easily adapted for various dietary needs
- Leftovers make an amazing lunch the next day, especially in wraps or salads
Ingredients
- 3-4 chicken breasts (1½-2 pounds total)
- 2 tablespoons olive oil
- ½-1 teaspoon sea salt, adjusted to taste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon cracked black pepper, adjusted to taste
- ½ teaspoon dried oregano
- 2 ripe mangoes, diced (about 3 cups)
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and finely diced
- 2 tablespoons red onion, finely diced
- Juice of 1 lime
- 1 teaspoon lime zest
- ⅓ cup fresh cilantro, loosely packed and chopped
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 425°F (220°C). While oven is heating, place the chicken breasts in a 9×13 inch baking dish and pound them to an even thickness of about 1 inch using a meat mallet. This ensures they’ll cook evenly throughout.
- Brush olive oil on both sides of each chicken breast. Sprinkle with sea salt to taste. In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, black pepper, and oregano. Evenly distribute this seasoning mixture over both sides of the oiled chicken breasts.
- Place the seasoned chicken in the preheated oven and bake for 17-22 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. If your chicken breasts are thicker than 1 inch, they may require additional cooking time.
- While the chicken is baking, prepare the salsa. In a medium bowl, combine the diced mango, red bell pepper, jalapeño, red onion, lime juice, lime zest, chopped cilantro, and sea salt. Toss gently to combine all ingredients. Add a bit of freshly cracked black pepper if desired. Refrigerate the salsa until the chicken is ready.
- When the chicken is done, remove it from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in more tender chicken. Serve each chicken breast with a generous spoonful of the chilled mango salsa on top.
Tips & Variations
- For a spicier dish, leave some jalapeño seeds in the salsa or add a pinch of cayenne to the chicken seasoning.
- Not a fan of mangoes? Substitute with pineapple or peaches for a different but equally delicious tropical flavor.
- The salsa can be made up to 24 hours in advance and stored in the refrigerator for even better flavor development.
- Try grilling the chicken outdoors for a wonderful smoky flavor that complements the sweet salsa.
- For a lower-carb option, use chicken thighs instead of breasts for more fat and flavor.
- Add diced avocado to the salsa just before serving for extra creaminess and healthy fats.
Serving Suggestions
This Chicken with Mango Salsa pairs beautifully with cilantro lime rice or a simple green salad for a complete meal. The bright flavors also work wonderfully alongside black beans or a corn and avocado side dish.
For a more casual presentation, serve the sliced chicken and mango salsa in warm tortillas as tacos, topped with a dollop of sour cream or Greek yogurt. A cold Mexican beer or a citrusy white wine makes the perfect beverage pairing.
Notes
- Store leftover chicken and salsa separately in airtight containers for up to 3 days in the refrigerator.
- Chicken is done when it reaches an internal temperature of 165°F and the juices run clear.
- Choose mangoes that yield slightly to gentle pressure for the perfect ripeness in your salsa.
- If preparing for meal prep, keep the salsa separate until ready to eat.
FAQs
Can I use frozen mango instead of fresh?
Yes, though fresh is preferred for texture. If using frozen, thaw completely and drain excess liquid before mixing into the salsa.
How can I tell when my chicken is cooked through without a thermometer?
Cut into the thickest part – the meat should be completely white with no pink, and the juices should run clear.
Is this recipe spicy?
As written, it’s mildly spicy. Adjust the heat by removing all jalapeño seeds for milder flavor or adding more for extra kick.
Can I make this ahead for a party?
Absolutely! Cook the chicken and prepare the salsa up to a day ahead, storing separately. Reheat the chicken gently before serving with the cold salsa.
Ingredients
- 3-4 chicken breasts (1½-2 pounds total)
- 2 tablespoons olive oil
- ½-1 teaspoon sea salt, adjusted to taste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon cracked black pepper, adjusted to taste
- ½ teaspoon dried oregano
- 2 ripe mangoes, diced (about 3 cups)
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and finely diced
- 2 tablespoons red onion, finely diced
- Juice of 1 lime
- 1 teaspoon lime zest
- ⅓ cup fresh cilantro, loosely packed and chopped
- ¼ teaspoon sea salt
Steps
- Preheat your oven to 425°F (220°C). While oven is heating, place the chicken breasts in a 9x13 inch baking dish and pound them to an even thickness of about 1 inch using a meat mallet. This ensures they'll cook evenly throughout.
- Brush olive oil on both sides of each chicken breast. Sprinkle with sea salt to taste. In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, black pepper, and oregano. Evenly distribute this seasoning mixture over both sides of the oiled chicken breasts.
- Place the seasoned chicken in the preheated oven and bake for 17-22 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. If your chicken breasts are thicker than 1 inch, they may require additional cooking time.
- While the chicken is baking, prepare the salsa. In a medium bowl, combine the diced mango, red bell pepper, jalapeño, red onion, lime juice, lime zest, chopped cilantro, and sea salt. Toss gently to combine all ingredients. Add a bit of freshly cracked black pepper if desired. Refrigerate the salsa until the chicken is ready.
- When the chicken is done, remove it from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in more tender chicken. Serve each chicken breast with a generous spoonful of the chilled mango salsa on top.
Nutrition (per serving)
- Calories: 295 kcal
