Yield: 4 people
Grilled Mango Chicken
This grilled mango chicken is one of my favorite easy summer meal. Juicy grilled chicken topped with a fresh and vibrant mango avocado salsa pairs perfectly for a light and delicious weeknight dinner. It's made with wholesome ingredients that the whole family will love.
Ingredients
- 1-2 tbsp olive oil
- 1.5 lb chicken breasts, boneless, skinless
- 2 bunches broccolini
- salt and pepper, to taste
Mango Avocado Salsa
- 3 mangoes, diced
- ½ red onion, diced
- 1 large avocado, diced
- 2 tbsp lemon juice, sub lime juice
- handful fresh cilantro, diced
- salt and pepper, to taste
Instructions
- Make the mango avocado salsa. Add all ingredients (except lemon juice) to a large bowl. Mix until fully combined. Squeeze lemon juice over top then season with salt and pepper to taste. Cover and place in fridge while the chicken and veggies cook.
- Prep the chicken and veggies. Trim and cut chicken breasts into tenders and season with olive oil, salt and pepper. Toss broccolini with oil oil, salt, and pepper.
- Grill the chicken and veggies. Add all ingredients to a preheated grill (~450 degrees F), close and let cook about 5 minutes each side for the chicken. Rotate broccolini so it gets an even char and remove when tender and crisp around the edges.
- Serve. Plate the chicken and broccolini. Top with mango avocado salsa.
Notes
- Serve the mango grilled chicken with a complex carb of choice for a perfectly balanced meal. I like doing mine with roasted potatoes or jasmine rice.
- Feel free to use whatever veggies you prefer! Know that some veggies will grill faster than others. Broccolini, broccoli florets, or thick asparagus spears should take around the same time to cook.
- Don't like chicken? Serve the mango salsa with fresh grilled fish!
- Store chicken and veggies in an airtight container in the fridge for up to 4 days. Store mango salsa in a separate airtight container in the fridge for up to 4-5 days.
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