Cilantro Lime Chicken With A Mango Avocado Salsa Recipes
CILANTRO-LIME CHICKEN WITH A MANGO AVOCADO SALSA
Cilantro-Lime Chicken with a Mango Avocado Salsa - 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. #avocado #healthyrecipe #recipe
Provided by Recipe Author By: www.uniquegiftstips.com
Categories Main Dish, Dinner
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- (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.)
- 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.
- 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!
Nutrition Facts : Nutrition Information Serving
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- MARINADE: Whisk together all of the marinade ingredients in a medium-sized bowl: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon each cumin, soy sauce, garlic, and 1/4 cup cilantro. Add salt and pepper to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper). Reserve about 1/2 cup of marinade, and pour the rest into a large resealable bag.
- 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. Refrigerate for at least 30 minutes, making sure to flip the bag halfway through. I recommend marinating for 2-8 hours.
- COOK CHICKEN: The instructions below are to grill the chicken. To see other methods of cooking chicken, read the portion of the post that is 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.
- 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.
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- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking.
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- Whisk together all of the marinade ingredients: 3/4 cup orange juice, olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, cumin, soy sauce, garlic and 1/4 cup cilantro in a medium-sized bowl. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
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- Place in the fridge for at least 3 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6–8 hours.
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