Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon Lime Zest
- 3/4 Cup Orange Juice
- 1/3 Cup Lime Juice
- 1/2 Cup Canola Oil
- 1 1/2 Tablespoons Honey
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1/4 teaspoon Coriander
- 2 Tablespoons Soy Sauce
- 2 Cloves Garlic (minced)
- 1/2 Cup Cilantro (chopped)
- 1 Cucumber (peeled, seeded and diced)
- 1 Large Mango (peeled and diced)
- 1 Small Avocado (Diced)
- 1/2 Jalapeno (seeded and minced)
- 1/4 Cup Red Pepper (diced)
- 1/4 Cup Red Onion (diced)
- 1 1/2 Limes (Juiced)
- 1 Tablespoons Sugar
- 1 Tablespoon White Vinegar
- 1 Tablespoon Canola Oil
- 1/3 Cup Cilantro (chopped)
Instructions
- In a mixing bowl, whisk together lime zest, orange juice, lime juice, canola oil, honey, cumin, chili powder, coriander, soy sauce, minced garlic, and chopped cilantro to create the marinade.
- Place chicken breasts in a resealable bag or shallow dish; pour marinade over chicken. Seal and refrigerate for at least 2 hours or overnight.
- For the mango salsa, combine diced cucumber, mango, avocado, minced jalapeno, red pepper, red onion, lime juice from one lime, sugar, white vinegar, canola oil, and chopped cilantro in a bowl; mix gently.
- Preheat the grill to medium-high heat. Grill chicken for about 6 minutes on each side until cooked through (internal temperature should reach 165°F).
- Serve sliced chicken topped with mango salsa alongside coconut rice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 grilled chicken breast with salsa (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg