Cilantro-Lime Chicken with a Mango Avocado Salsa

The best cilantro-lime chicken with a mango avocado salsa.

Cilantro-Lime Chicken with a Mango Avocado Salsa

Chicken Marinade
  1. 1 and 1/2 pounds boneless skinless chicken breasts
  2. 3/4 cup + 1 tablespoon freshly squeezed orange juice, separated
  3. 1/2 cup + 1 teaspoon olive oil, separated
  4. 1/3 cup + 2 tablespoons freshly squeezed lime juice, separated
  5. 1 and 1/2 teaspoons lime zest, separated
  6. 1 tablespoon honey
  7. 1 teaspoon + 1/4 teaspoon cumin, separated
  8. 2 and 1/2 tablespoons soy sauce
  9. 2 teaspoons minced garlic
  10. 1/2 cup coarsely chopped cilantro, separated

Mango Avocado Salsa

  1. 1 ripe mango
  2. 1 ripe avocado
  3. 1/4 cup finely diced red onion
  4. 1/4 cup finely chopped red pepper
  5. 1 tablespoon finely chopped jalapeno, optional
  6. Fine sea salt and freshly cracked pepper
  7. Optional: cilantro-lime rice or quinoa (see recipe notes)

  • Whisk together all of the marinade ingredients: 3/4 cup orange juice, 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, but add to personal preference and reduce depending on sodium in soy sauce). Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
  • Trim the chicken of fat and pound the breasts to even thickness or slice in half to get evenly sized breasts and place in the bag with marinade.
  • Place in the fridge for at least 2 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6-8 hours.