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Caribbean-Style Chicken with Mango-Avocado Salsa
Recipes
Caribbean-Style Chicken with Mango-Avocado Salsa
4 servings
60 minutes total (Active 30 minutes)

Ingredients

  • 2 fresh, ripe mangos
  • 1 ripe Hass avocado
  • ½ small red onion
  • ½ small red bell pepper
  • 1 medium plum tomato
  • ¼ cup fresh cilantro
  • 3 limes, for zest/juice
  • 1 tablespoon + 3 teaspoons Cajun (or creole) seasoning, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • Large zip-top bag
  • 1 ½ lb boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ⅛ teaspoon ground red pepper (optional)

Steps

    1. Cut mango sides away from pits; halve avocado and remove pit. Scoop mango and avocado flesh from skin and chop finely. Chop onion, bell pepper, tomato, and cilantro finely (¼ cup each). Zest limes (2 teaspoons) and juice (3 tablespoons).
    2. Place 3 tablespoons oil, 1 tablespoon and 2 teaspoons Cajun seasoning, 1 teaspoon lime zest, and 1 tablespoon lime juice in bag; add chicken (wash hands) and seal tightly. Marinate 30 minutes (or overnight).
    3. Meanwhile, combine mangos, avocados, onions, bell peppers, cilantro, salt, ground red pepper (if using), and remaining 2 tablespoons oil, 1 teaspoon zest, and 2 tablespoons juice, stir to combine.
    4. Preheat grill (or grill pan) on medium. Place chicken on grill (discard marinade), sprinkle with remaining 1 teaspoon Cajun seasoning. Cook 6–8 minutes on each side until grill-marked and 165°F. Let rest 5 minutes before slicing. Serve with mango-avocado salsa.

Amount per ¼ recipe serving: Calories 450, Total Fat 20g, Sat Fat 3.5g, Trans Fat 0g, Chol 95mg, Sodium 670mg, Total Carb 33g, Fiber 7g, Sugars 24g, Protein 37g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%