Strawberry and Mango Salsa Chicken
This Strawberry and Mango Salsa Chicken is the perfect light dish on a spring or summer night! It's contrasting sweet and savory flavors are everything! It's also easy to put together and pairs so well with many other dishes! It's gluten-free and paleo too!
Servings: 4
Ingredients
- 1 large mango sliced into two halves
- 1 tablespoon honey
- 1 teaspoon coconut aminos
- 1 tablespoon and 1 teaspoon lime juice divided
- Pinch fine sea salt
- Pinch black pepper
- 1 1/2 pound boneless skinless chicken breasts
- 1 cup strawberries diced
- 1/4 red onion finely diced
- 1/2 cup cilantro sliced
Instructions
- Scoop out the flesh from 1 half of the mango. Transfer to a blender and puree until smooth.
- To a large bowl add the mango puree, honey, coconut aminos, 1 tablespoon of lime, and a big pinch of salt and pepper and the chicken. Let chicken marinate for a minimum of 30 minutes, or up to 8 hours.
- When ready, heat grill. Shake off excess mango marinade and grill chicken for about 10-12 minutes on each side, until it has reached an internal temperature of 165 degrees. Time will vary based on thickness of chicken breasts.
- Meanwhile, make salsa: Dice the remaining mango half. To a bowl add mango, strawberries, red onion, cilantro, remaining lime juice and a pinch of salt and pepper.
- Top chicken with salsa and enjoy!
Notes
Want the chicken to cook quicker? Slice in half cross wise to make thinner chicken breasts, and they'll cut the cooking time almost in half!
You can cook this on a grill pan, However, make sure not to leave too much of the marinade on the chicken before placing on the pan to grill since it has a tendency to burn before it is cooked through.
This recipe was originally published on May 2016, and republished with updated photos and slight modifications to the recipe.
Nutrition
Calories: 455kcal | Carbohydrates: 33.2g | Protein: 50.9g | Fat: 13.4g | Saturated Fat: 3.6g | Cholesterol: 151mg | Sodium: 150mg | Fiber: 3.6g | Sugar: 29.3g