This grilled or sautéed chicken smothered in a delicious avocado mango salsa is the perfect balance of savory and sweet. It’s a healthy entree that really wows!

I can’t wait for you to try this Avocado Mango Chicken. You know I love topping chicken with different flavorful sauces, salsas, and spreads. It can take any chicken from meh to heck yes very quickly. (See my Tropical Salsa Grilled Chicken, Dairy Free Pesto Chicken, or Healthy Bruschetta Chicken plus tons of other recipes.)

This recipe started with the idea of merging avocado and mango together. I’m an avocado fiend. If I go a week without one (or three) it would be a miracle. Here we’re using it to bring a creaminess and a saltiness that pairs beautifully with the sweetness of mango.

If you use a ripe avocado (which I recommend) the finished texture of the “salsa” is really more of a guacamole because the avocado will break down as you stir. Oh it’s a really good thing, friend. You can use a firmer avocado if you want a more true salsa texture.

I recommend grilling this chicken (because honestly grilling is just the best always). An outdoor or indoor grill both work great! I’m also providing instructions to sauté in a skillet on your stovetop for those of you who don’t have a grill or perhaps just don’t want to fire yours up today.

How long should you marinate?

I always like to marinate chicken for at least an hour and up to 12 hours. The longer you marinate the more pronounced the flavor will be. You can of course marinate for as little as 30 minutes. I don’t recommend longer than 12 hours because your meat can start to breakdown and the texture changes if it sits in a marinade for too long. (That goes for any marinade.)

How can you prevent your chicken from sticking to the grill?

Since this marinade does not include olive oil I like to add a little olive oil to the outside of my chicken just before placing on the grill. If you try to flip your chicken and you notice it’s sticking a bit just give it another minute before flipping and the chicken will usually release better then.

More recipes like this:

Tropical Salsa Grilled Chicken

Dairy Free Pesto Chicken

Healthy Bruschetta Chicken

Sautéed Chicken in Creamy Red Pepper Sauce

Pineapple Ginger Chicken

Avocado Mango Chicken

This grilled or sautéed chicken smothered in a delicious avocado mango salsa is the perfect balance of savory and sweet. It's a healthy entree that really wows!

Ingredients

Chicken + Marinade

  • 4 chicken breasts
  • 2 tbsp balsamic vinegar
  • 2 tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil, extra virgin, This is to keep chicken from sticking to the grill.

Avocado Mango Salsa

  • 4 mangoes, peeled, pitted, diced
  • 1 tbsp cilantro, finely chopped
  • 2 tsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp chili powder
  • 1/8 tsp garlic powder
  • 3 avocados, halved, peeled, pitted, diced

Instructions

  • Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly.
  • Add chicken cutlets, balsamic vinegar, lime juice, salt, black pepper, and garlic powder to a large ziploc bag. Remove excess air from the bag and seal closed. Let chicken marinade for a minimum of 30 minutes.
  • While chicken is marinading combine mango, cilantro, lime juice, salt, chili powder, and garlic powder in a bowl and stir. Do not add the avocado yet as it browns pretty quickly (yes, even with the lime juice).
  • Grill or sauté your chicken depending on your preference. I'm providing instructions for both below.
  • To grill: Preheat grill to medium high heat. Brush marinated chicken with 1 tablespoon of olive oil. Place chicken on the grill. Grill chicken, turning occasionally, until completely cooked through. (For perfect grill marks try to only flip the chicken once.) Grilling time is typically around 9 to 10 minutes total but time varies depending on the thickness of your chicken (we're using cutlets here so they're pretty thin) and how hot your grill gets.
    To sauté: Add 2 tablespoons of olive oil or another cooking fat to a skillet on the stove. Heat the oil over medium high heat. (You'll know it's ready when the chicken sizzles as you place it in the pan.) Add each chicken cutlet to the skillet in a single layer. Cook for about 4 to 5 minutes. Flip your chicken. Cook for an additional 4 to 5 minutes, or until chicken is cooked through and juices run clear.
  • When you're ready to serve, add the avocado to your mango mixture and gently stir. If you use a ripe avocado, the more you stir the more it will break down. Taste. Add more salt or lime juice if desired.
  • Top each cutlet with the avocado mango salsa and enjoy!

Notes

Nutrition information is for 1 cutlet (1/2 a chicken breast because we’ve cut the breasts horizontally to create 2 cutlets from every chicken breast) plus salsa. If you’re having two cutlets just double the numbers.
Nutrition information assumes that you will be grilling the chicken. If sautéing, you’ll be using 2 tablespoons of oil instead of 1 so that will change your calories. If sautéing with oil (either avocado or olive), each cutlet will be 349 calories. If you grill, each cutlet will be 333 calories. If you grill but omit the oil completely because your grill doesn’t have issues with sticking, each cutlet will be 318 calories.
If you have leftover avocado mango salsa, you can store it in the refrigerator for 1 to 2 days. To minimize browning, use a container that’s just the right size (a container that’s too big means more oxygen will touch the avocado) and press plastic wrap right against the salsa (again, to reduce the amount of oxygen touching the avocado).

Nutrition

Calories: 333kcal, Carbohydrates: 23g, Protein: 26g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 72mg, Sodium: 430mg, Potassium: 962mg, Fiber: 7g, Sugar: 15g, Vitamin A: 1282IU, Vitamin C: 48mg, Calcium: 26mg, Iron: 1mg

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