Recipe How To Make Grilled Lime Chicken With Mango And Red Pepper Salsa

The sweet and tangy mango salsa in this recipe helps bring crunchy tortilla chips and juicy, lime-infused chicken together to form one perfect summer meal. Nutrition (per serving) Calories: 234; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 26 grams; Carbohydrates: 9 grams; Sugars: 7 grams; Fiber: 1 gram; Cholesterol: 83 milligrams; Sodium: 58 milligrams  Recipe courtesy Jessica Serdikoff, dietitian, trainer, and creator of Floptimism. 

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Makes 6 servings

Prep time 15 min.

Cook time 15 min.

Ingredients

For the chicken: 1 1/2 lb boneless, skinless chicken breasts 3 Tbsp avocado oil 1 lime, zest and juice 1/2 tsp cumin 1/4 tsp paprika 1/4 tsp chili powder Freshly ground black pepper, to taste For the salsa: 1/2 large or 1 very small red onion 1 red bell pepper 1 just-ripe mango 1 lime, zest and juice 2 Tbsp chopped cilantro or scallions For the chips: 3 large, non-hydrogenated, whole grain tortillas Avocado oil or extra-virgin olive oil

How to make it

For the chicken: Place the chicken breasts in a glass pie or baking dish. Drizzle with the oil and lime juice, then add the zest and spices. Cover and refrigerate at least 4 hours, preferably overnight. Heat a grill pan over medium and add the chicken breasts, cooking 6-8 minutes per side, depending on how thick they are. For the salsa: Dice up the red onion, pepper, and mango [I find it easiest to peel the mango, then cut it away from the disc-shaped pit, and then dice it] and toss to combine. Add  in  the lime juice and zest and the scallions or cilantro and let sit for at least 15 minutes, but ideally closer to 1-2 hours [using the refrigerator if making more than 30 minutes in advance]. For the chips: Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment or foil. Brush both sides of the tortillas with just enough oil to coat, then slice into wedges. Bake until nice and crunchy, about 10-12 minutes, flipping halfway through.

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The sweet and tangy mango salsa in this recipe helps bring crunchy tortilla chips and juicy, lime-infused chicken together to form one perfect summer meal.

Nutrition (per serving)

Calories: 234; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 26 grams; Carbohydrates: 9 grams; Sugars: 7 grams; Fiber: 1 gram; Cholesterol: 83 milligrams; Sodium: 58 milligrams 

Recipe courtesy Jessica Serdikoff, dietitian, trainer, and creator of Floptimism. 

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 6 servings

Prep time 15 min.

Cook time 15 min.

Ingredients

For the chicken: 1 1/2 lb boneless, skinless chicken breasts 3 Tbsp avocado oil 1 lime, zest and juice 1/2 tsp cumin 1/4 tsp paprika 1/4 tsp chili powder Freshly ground black pepper, to taste For the salsa: 1/2 large or 1 very small red onion 1 red bell pepper 1 just-ripe mango 1 lime, zest and juice 2 Tbsp chopped cilantro or scallions For the chips: 3 large, non-hydrogenated, whole grain tortillas Avocado oil or extra-virgin olive oil

How to make it

For the chicken: Place the chicken breasts in a glass pie or baking dish. Drizzle with the oil and lime juice, then add the zest and spices. Cover and refrigerate at least 4 hours, preferably overnight. Heat a grill pan over medium and add the chicken breasts, cooking 6-8 minutes per side, depending on how thick they are. For the salsa: Dice up the red onion, pepper, and mango [I find it easiest to peel the mango, then cut it away from the disc-shaped pit, and then dice it] and toss to combine. Add  in  the lime juice and zest and the scallions or cilantro and let sit for at least 15 minutes, but ideally closer to 1-2 hours [using the refrigerator if making more than 30 minutes in advance]. For the chips: Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment or foil. Brush both sides of the tortillas with just enough oil to coat, then slice into wedges. Bake until nice and crunchy, about 10-12 minutes, flipping halfway through.

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Makes 6 servings

Prep time 15 min.

Cook time 15 min.

Ingredients

For the chicken: 1 1/2 lb boneless, skinless chicken breasts 3 Tbsp avocado oil 1 lime, zest and juice 1/2 tsp cumin 1/4 tsp paprika 1/4 tsp chili powder Freshly ground black pepper, to taste For the salsa: 1/2 large or 1 very small red onion 1 red bell pepper 1 just-ripe mango 1 lime, zest and juice 2 Tbsp chopped cilantro or scallions For the chips: 3 large, non-hydrogenated, whole grain tortillas Avocado oil or extra-virgin olive oil

How to make it

For the chicken: Place the chicken breasts in a glass pie or baking dish. Drizzle with the oil and lime juice, then add the zest and spices. Cover and refrigerate at least 4 hours, preferably overnight. Heat a grill pan over medium and add the chicken breasts, cooking 6-8 minutes per side, depending on how thick they are. For the salsa: Dice up the red onion, pepper, and mango [I find it easiest to peel the mango, then cut it away from the disc-shaped pit, and then dice it] and toss to combine. Add  in  the lime juice and zest and the scallions or cilantro and let sit for at least 15 minutes, but ideally closer to 1-2 hours [using the refrigerator if making more than 30 minutes in advance]. For the chips: Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment or foil. Brush both sides of the tortillas with just enough oil to coat, then slice into wedges. Bake until nice and crunchy, about 10-12 minutes, flipping halfway through.

Makes 6 servings

Prep time 15 min.

Cook time 15 min.

Prep time 15 min.

Cook time 15 min.

Prep time

15 min.

Cook time

Ingredients

• For the chicken:
• 1 1/2 lb boneless, skinless chicken breasts
• 3 Tbsp avocado oil
• 1 lime, zest and juice
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp chili powder
• Freshly ground black pepper, to taste
• For the salsa:
• 1/2 large or 1 very small red onion
• 1 red bell pepper
• 1 just-ripe mango
• 1 lime, zest and juice
• 2 Tbsp chopped cilantro or scallions
• For the chips:
• 3 large, non-hydrogenated, whole grain tortillas
• Avocado oil or extra-virgin olive oil

How to make it

For the chicken: Place the chicken breasts in a glass pie or baking dish. Drizzle with the oil and lime juice, then add the zest and spices. Cover and refrigerate at least 4 hours, preferably overnight. Heat a grill pan over medium and add the chicken breasts, cooking 6-8 minutes per side, depending on how thick they are. For the salsa: Dice up the red onion, pepper, and mango [I find it easiest to peel the mango, then cut it away from the disc-shaped pit, and then dice it] and toss to combine. Add  in  the lime juice and zest and the scallions or cilantro and let sit for at least 15 minutes, but ideally closer to 1-2 hours [using the refrigerator if making more than 30 minutes in advance]. For the chips: Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment or foil. Brush both sides of the tortillas with just enough oil to coat, then slice into wedges. Bake until nice and crunchy, about 10-12 minutes, flipping halfway through.

For the chicken: Place the chicken breasts in a glass pie or baking dish. Drizzle with the oil and lime juice, then add the zest and spices. Cover and refrigerate at least 4 hours, preferably overnight. Heat a grill pan over medium and add the chicken breasts, cooking 6-8 minutes per side, depending on how thick they are.

For the salsa: Dice up the red onion, pepper, and mango [I find it easiest to peel the mango, then cut it away from the disc-shaped pit, and then dice it] and toss to combine. Add  in  the lime juice and zest and the scallions or cilantro and let sit for at least 15 minutes, but ideally closer to 1-2 hours [using the refrigerator if making more than 30 minutes in advance].

For the chips: Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment or foil. Brush both sides of the tortillas with just enough oil to coat, then slice into wedges. Bake until nice and crunchy, about 10-12 minutes, flipping halfway through.

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