Recipes

Cilantro-Lime Chicken with a Mango Avocado Salsa

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For those of you salad lovers, you might be bored with just the same menu. Now, it’s time for you to try a salad with a combination of chicken and healthy vegetables that are highly nutritious and of course, delicious. Cilantro-Lime Chicken with a Mango Avocado Salsa is a healthy menu that can be combined with anything and can be consumed by anyone without worrying about health. With one bite, you won’t stop eating it.

You might still doubt whether mango and avocado can blend well and produce delicious dishes. But do not worry, with the cooking process and the right amount of seasoning, you will enjoy salad and meat at the same time and feel a different sensation for each bite. To produce the perfect chicken, choose the breast, because it is less fat, then let stand a few moments in seasoning. Then bake until cooked perfectly.

To get the perfect salsa sauce, what you should pay attention to is the ingredients used. In addition to the correct cooking process, fresh ingredients will affect the resulting flavor. Serve Cilantro-Lime Chicken with a Mango Avocado Salsa while warm. For drinks, you can choose avocado juice or fresh manga for lunch.

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Cilantro-Lime Chicken with a Mango Avocado Salsa


  • Author: Ochil

Description

This cilantro lime chicken is easy to make and packed with flavor! While the cilantro lime chicken can stand on its own, I’ve included accompanying recipes for a cilantro lime rice base and a delicious mango avocado salsa. This transforms this cilantro lime chicken into a tasty and healthy meal that is sure to be a hit.


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Ingredients

Chicken Marinade

  • 1 tablespoon honey
  • 1 and 1/2 teaspoons lime zest, separated
  • 2 and 1/2 tablespoons soy sauce
  • 3/4 cup + 1 tablespoon freshly squeezed orange juice, separated
  • 1 and 1/2 pounds boneless skinless chicken breasts (can also use thighs)
  • 1/2 cup + 1 teaspoon olive oil, separated
  • 1/2 cup coarsely chopped cilantro, separated
  • 2 teaspoons minced garlic
  • 1 teaspoon + 1/4 teaspoon cumin, separated
  • 1/3 cup + 2 tablespoons freshly squeezed lime juice, separated

Mango Avocado Salsa

  • 1/4 cup finely chopped red pepper
  • 1 ripe avocado
  • Optional: cilantro-lime rice or quinoa (see recipe notes)
  • 1 ripe mango
  • 1 tablespoon finely chopped jalapeno, optional
  • 1/4 cup finely diced red onion
  • Fine sea salt and freshly cracked pepper

Instructions

  1. MARINADE: Whisk together all of the marinade ingredients: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon cumin, soy sauce, garlic, and 1/4 cup cilantro in a medium-sized bowl. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper). Remove about 1/2 cup of marinade, and pour the rest into a large resealable bag.

  2. Trim the chicken of fat. Pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with the rest of the marinade. Place in the fridge for at least 30 minutes making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 2-8 hours.

  3. COOK CHICKEN: The instructions below are to grill the chicken. To see other methods of cooking chicken, read right above this recipe card. Lightly oil the grill grate or grill ridges on a grill pan or add 1 tablespoon oil to a skillet and then place the marinated chicken on the grill. Discard leftover marinade.

  4. Grill for 10-12 minutes or until chicken juices run clear and internal temperature is at 165 degrees F. Flip the chicken halfway and brush it generously with the reserved 1/2 cup marinade.

  5. MANGO SALSA: Take the remaining 1 tablespoon orange juice, remaining 1 teaspoon olive oil, 2 tablespoons lime juice, remaining lime zest, and remaining 1/4 cup cilantro and toss together.

  6. (OPTIONAL: When grilling the chicken, also grill the mango. Brush with oil and grill on one side for about 4-5 minutes at medium-high heat.)

  7. Chop the mango and avocado into small bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper, and jalapeno. Season the salsa to taste with pepper, salt, and remaining 1/4 teaspoon cumin. Toss together.

  8. ASSEMBLY: Serve grilled chicken over a bed of cilantro lime rice or quinoa (if desired — see recipe notes) and add spoonfuls of the salsa to top. Enjoy immediately!


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