There’s something magical about the combination of juicy chicken and sweet-tangy mango salsa that makes dinner feel like a mini tropical vacation. This Chicken with Mango Salsa recipe brings together succulent chicken breasts seasoned with a blend of warm spices and topped with a vibrant, fresh mango salsa that bursts with flavor in every bite. It’s the perfect balance of protein and fruit, creating a meal that’s as nutritious as it is delicious.
I first created this recipe after returning from a trip to the Caribbean, wanting to capture those bright island flavors in my everyday cooking. The beauty of this dish lies in its versatility and simplicity – it comes together in under 45 minutes but tastes like something you’d order at a beachside restaurant. The colorful mango salsa doesn’t just add visual appeal; it transforms an ordinary chicken dinner into something truly special that your family will request again and again.
Why I Love These
This recipe perfectly balances savory chicken with the sweet-tart pop of fresh mango salsa for a meal that feels both wholesome and indulgent.
The entire dish comes together in just 45 minutes, making it ideal for busy weeknights when you want something impressive without hours in the kitchen.
I make this whenever I need to brighten up our dinner routine or when entertaining friends who appreciate food with a bit of flair.
Ingredients
- 3-4 chicken breasts (1½-2 pounds total)
- 2 tablespoons olive oil
- ½-1 teaspoon sea salt, adjusted to taste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon cracked black pepper, adjusted to taste
- ½ teaspoon dried oregano
- 2 ripe mangoes, diced (about 3 cups)
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and finely diced
- 2 tablespoons red onion, finely diced
- Juice of 1 lime
- 1 teaspoon lime zest
- ⅓ cup fresh cilantro, loosely packed and chopped
- ¼ teaspoon sea salt
How To Make
- Preheat your oven to 425°F (220°C). While oven is heating, place the chicken breasts in a 9×13 inch baking dish and pound them to an even thickness of about 1 inch using a meat mallet. This ensures they'll cook evenly throughout.
- Brush olive oil on both sides of each chicken breast. Sprinkle with sea salt to taste. In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, black pepper, and oregano. Evenly distribute this seasoning mixture over both sides of the oiled chicken breasts.
- Place the seasoned chicken in the preheated oven and bake for 17-22 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. If your chicken breasts are thicker than 1 inch, they may require additional cooking time.
- While the chicken is baking, prepare the salsa. In a medium bowl, combine the diced mango, red bell pepper, jalapeño, red onion, lime juice, lime zest, chopped cilantro, and sea salt. Toss gently to combine all ingredients. Add a bit of freshly cracked black pepper if desired. Refrigerate the salsa until the chicken is ready.
- When the chicken is done, remove it from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in more tender chicken. Serve each chicken breast with a generous spoonful of the chilled mango salsa on top.
Nutrition
This Chicken with Mango Salsa offers a well-balanced nutritional profile that’s high in lean protein from the chicken while providing a good source of vitamins and fiber from the fresh fruit and vegetables in the salsa. It’s particularly well-suited for those looking for a lighter dinner option that doesn’t sacrifice flavor or satisfaction.
Each serving provides an excellent dose of vitamin C from the mango and bell pepper, while the chicken delivers essential B vitamins and protein for muscle maintenance. For a lighter version, you can use less oil in the cooking process, or to make it more substantial, serve it with a side of brown rice or quinoa.
This recipe is naturally gluten-free and dairy-free, making it suitable for those with common food sensitivities. If cilantro isn’t your thing, fresh mint or basil can work as alternatives in the salsa, though they’ll provide a different flavor profile.
Tips & Variations
- The mango salsa can be made up to 24 hours in advance and stored in the refrigerator, which actually allows the flavors to meld together even better.
- For a Caribbean twist, add a teaspoon of allspice to the chicken seasoning and include diced pineapple in the salsa alongside the mango.
- Make this recipe keto-friendly by replacing the mango with diced cucumber and avocado, and skip the honey in the salsa.
Ways To Serve Them
- Serve over coconut rice for a complete tropical-inspired meal
- Wrap in warm corn tortillas with avocado slices for delicious tacos
- Pair with a simple arugula salad dressed with lime vinaigrette
- For a party, slice the chicken into smaller pieces and serve on tortilla chips with the salsa as a hearty appetizer
Proper Storage
- Fridge: Allow chicken to cool completely before storing in an airtight container. Keep the salsa in a separate container. Both will last for up to 3 days in the refrigerator.
- Freezer: The cooked chicken can be frozen for up to 2 months in a freezer-safe container or wrapped tightly in plastic wrap and then foil. The mango salsa does not freeze well and is best made fresh.
- Reheat: For best results, reheat the chicken in a 325°F oven covered with foil for 10-15 minutes, or microwave at 70% power with a damp paper towel over the top to retain moisture. Add fresh salsa after reheating, not before.
Ingredients
- 3-4 chicken breasts (1½-2 pounds total)
- 2 tablespoons olive oil
- ½-1 teaspoon sea salt, adjusted to taste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon cracked black pepper, adjusted to taste
- ½ teaspoon dried oregano
- 2 ripe mangoes, diced (about 3 cups)
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and finely diced
- 2 tablespoons red onion, finely diced
- Juice of 1 lime
- 1 teaspoon lime zest
- ⅓ cup fresh cilantro, loosely packed and chopped
- ¼ teaspoon sea salt
Steps
- Preheat your oven to 425°F (220°C). While oven is heating, place the chicken breasts in a 9x13 inch baking dish and pound them to an even thickness of about 1 inch using a meat mallet. This ensures they'll cook evenly throughout.
- Brush olive oil on both sides of each chicken breast. Sprinkle with sea salt to taste. In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, black pepper, and oregano. Evenly distribute this seasoning mixture over both sides of the oiled chicken breasts.
- Place the seasoned chicken in the preheated oven and bake for 17-22 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. If your chicken breasts are thicker than 1 inch, they may require additional cooking time.
- While the chicken is baking, prepare the salsa. In a medium bowl, combine the diced mango, red bell pepper, jalapeño, red onion, lime juice, lime zest, chopped cilantro, and sea salt. Toss gently to combine all ingredients. Add a bit of freshly cracked black pepper if desired. Refrigerate the salsa until the chicken is ready.
- When the chicken is done, remove it from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in more tender chicken. Serve each chicken breast with a generous spoonful of the chilled mango salsa on top.
Nutrition (per serving)
- Calories: 295 kcal
Notes
- The mango salsa can be made up to 24 hours in advance and stored in the refrigerator, which actually allows the flavors to meld together even better.
- For a Caribbean twist, add a teaspoon of allspice to the chicken seasoning and include diced pineapple in the salsa alongside the mango.
- Make this recipe keto-friendly by replacing the mango with diced cucumber and avocado, and skip the honey in the salsa.