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!
1tbspolive oil, extra virgin, This is to keep chicken from sticking to the grill.
Avocado Mango Salsa
4mangoes, peeled, pitted, diced
1tbspcilantro, finely chopped
2tsplime juice
1/2tspsalt
1/4tspchili powder
1/8tspgarlic powder
3avocados, 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).