Honey Lime Chicken Mango Salsa (Print Version)
# Ingredients:
→ Honey Lime Chicken
01 -
2 large boneless skinless chicken breasts or 4 small
02 -
2 tablespoons honey
03 -
Juice and zest of 2 limes
04 -
2 tablespoons olive oil
05 -
2 cloves garlic, minced
06 -
1 teaspoon ground cumin
07 -
½ teaspoon smoked paprika
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
→ Mango Salsa
10 -
1 large ripe mango, diced
11 -
¼ cup red onion, finely chopped
12 -
1 small jalapeño, seeded and minced (optional for heat)
13 -
2 tablespoons fresh cilantro, chopped
14 -
Juice of 1 lime
15 -
Salt and pepper, to taste
# Instructions:
01 -
In a small bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, cumin, paprika, salt, and pepper. Place the chicken in a shallow dish or resealable bag and pour the marinade over it. Let it marinate for at least 30 minutes, or up to 12 hours for maximum flavor.
02 -
In a medium bowl, combine the diced mango, red onion, jalapeño (if using), and cilantro. Squeeze in the fresh lime juice and season with salt and pepper. Stir well and let it sit for 10-15 minutes to allow the flavors to meld.
03 -
Grilling Instructions: Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing. Pan-Searing Instructions: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until fully cooked through. Remove from heat and let it rest before serving. Baking Instructions: Preheat the oven to 400°F (200°C). Place the chicken in a baking dish and bake for 20-25 minutes, or until cooked through. Let it rest for a few minutes before slicing.
04 -
Slice the cooked chicken and place it on a serving plate. Spoon the fresh mango salsa over the top. Serve immediately with rice, quinoa, salad, or tortillas.