Healthy Honey Lime Chicken with Mango Salsa
A quick, bright weeknight dinner with a tropical twist that pairs juicy honey-lime marinated chicken with fresh mango salsa for a vibrant meal.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1½–2 lb total) Pound to even thickness if needed.
- 3 tbsp honey Can substitute with maple syrup for a vegan option.
- 2 zest and juice of 2 limes (about 3–4 tbsp juice)
- 2 cloves garlic, minced
- 2 tbsp olive oil (or avocado oil)
- ½ tsp salt
- ½ tsp black pepper
For the Mango Salsa
- 1 ripe mango, diced (about 1–1¼ cups) Choose a ripe mango for best texture.
- ¼ cup red onion, finely chopped
- 1 tbsp lime juice (extra for salsa)
- 2 tbsp fresh cilantro, chopped
Instructions
Marinating the Chicken
- Whisk together 3 tbsp honey, zest and juice from 2 limes, minced garlic, 2 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper in a shallow bowl.
- Pound chicken breasts to even thickness if needed (about ½ inch) so they cook evenly.
- Place chicken in the marinade, turning to coat. Marinate at least 30 minutes in the fridge (up to 4 hours).
Cooking the Chicken
- Remove chicken from fridge 10 minutes before cooking so it comes toward room temperature.
- Heat a large skillet over medium-high heat with a drizzle of oil.
- Cook chicken 5–8 minutes per side, depending on thickness, until golden and an instant-read thermometer reads 165°F (74°C) at the thickest point.
- Transfer cooked chicken to a plate, tent loosely with foil, and let rest for 5 minutes.
Preparing the Salsa
- Combine diced mango, ¼ cup finely chopped red onion, 1 tbsp lime juice, and 2 tbsp chopped cilantro. Season to taste with a pinch of salt.
- Spoon salsa over chicken just before serving.
Notes
Best enjoyed over rice, in tacos, or paired with fresh sides like grilled corn. Store chicken and salsa separately in airtight containers for best freshness.