Cilantro Lime Chicken and Mango Avocado Salsa are a match made in heaven. The tart and savory chicken pairs perfectly with sweet and sour mango salsa. This recipe is adaptable to any protein. You can use chicken, fish, or shrimp!
Ingredients For Cilantro Lime Chicken With Mango Avocado Salsa
- Boneless, skinless chicken breasts
- Avocado or olive oil
- Lime juice
- Cilantro
- Garlic
- Honey
- Ground cumin
- Ground coriander
- Red pepper flakes
- Salt and pepper
- Mango
- Avocado
- Grape tomatoes
- Red onion
How To Make Easy Cilantro Lime Chicken
- Make the marinade: combine the oil, lime juice, garlic, honey, cumin, coriander, red pepper flakes, chopped cilantro, salt, and pepper until the honey dissolves. Place the chicken in a bowl, add the marinade, cover, and refrigerate for 30 minutes.
- Make the salsa: place the mango, avocado, tomatoes, red onion, and cilantro in a bowl. Add lime juice, salt, and pepper. Toss to mix.
- Heat a large skillet over medium-high heat and brown the chicken breasts for 2 minutes on each side. Pour in the marinade, lower the heat, and cook, covered, until fully cooked, about 3 minutes. Serve with a side of rice and with mango-avocado salsa on top.
What Can I Substitute For Cilantro If I Don’t Like It?
Fresh parsley or basil are good substitutes, but keep in mind that the flavor will be different.
Can I Make The Marinade Ahead Of Time?
Yes, you can. Prepare it up to a day in advance, place it in an airtight container, and store it in the fridge.
How Do I Know When The Chicken Is Fully Cooked?
When the internal temperature of the chicken reaches 165 F, it is fully cooked.
How Can I Make The Salsa Creamier?
To make it creamier, you can blend half of an avocado with the lime juice and add it to the salsa.
Can I Use Chicken Thighs Instead Of Chicken Breasts?
Yes, you can! You can use your favorite cut of chicken. Boneless chicken thighs are bolder in flavor and a bit higher in fat.
Quick & Easy Cilantro Lime Chicken With Mango Avocado Salsa
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large skillet
- Knife and cutting board
Ingredients
For the chicken and marinade:
- 2 tbsp avocado or olive oil
- ¼ cup lime juice
- ¼ cup chopped cilantro
- 3 garlic cloves, minced
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp red pepper flakes
- 1 tsp salt
- Freshly ground black pepper to taste
- 4 thin-cut boneless, skinless chicken breasts
For the mango salsa:
- 1 large mango, diced
- 1 large avocado, diced
- ½ cup grape tomatoes, sliced
- ¼ cup red onion, thinly sliced
- 3 tbsp chopped fresh cilantro
- Juice of one lime
- ¼ tsp salt
- Freshly ground black pepper to taste
Instructions
- Make the marinade: combine the oil, lime juice, garlic, honey, cumin, coriander, red pepper flakes, chopped cilantro, salt, and pepper, in a large bowl, until the honey dissolves. Place the chicken in the bowl, toss to coat, cover, and refrigerate for 30 minutes.
- Make the salsa: place the mango, avocado, tomatoes, red onion, and cilantro in a bowl. Add lime juice, salt, and pepper. Toss to mix.
- Heat a large skillet over medium-high heat and brown the chicken breasts for 2 minutes on each side. Pour in the marinade, lower the heat, and cook, covered, until fully cooked, about 3 minutes. Serve with a side of rice and with mango-avocado salsa on top.
Nutrition
Frequently Asked Questions about Cilantro Lime Chicken
1. What’s The Best Way To Cut Mango?
Slice off the sides, or cheeks of the mango, score them in a grid pattern without piercing the skin, and use a spoon to scoop out the flesh.
2. Can I Grill The Chicken Instead Of Pan-Frying?
Absolutely! Preheat the grill to medium heat and grill the chicken until fully cooked.
3. What Can I Use Instead Of Honey In The Marinade?
You can use maple syrup or brown sugar instead of honey.
4. Is There A Low-Carb Option For This Dish?
Yes. To make it low-carb, use a non-calorie sweetener like monk fruit instead of honey, and reduce the amount of mango. You can also use berries instead of mango for a lower-carb version.
