Grilled Chicken Breasts with Mango Pineapple Salsa
This grilled lime chicken breast covered with savory and sweet mango pineapple salsa is the perfect lunch or dinner option. This dish is Whole30, Paleo, Gluten and Dairy Free.
Servings: 6 servings
Ingredients
Grilled Lime Chicken
- 6 medium chicken breast
- 1/2 cup olive oil
- 1 whole lime juiced
- 1 1/2 tsp Tajin Seasoning
- 1/2 tsp garlic powder
Mango Pineapple Salsa
- 1 1/2 cup Mango diced
- 3 1/2 cups pineapple diced
- 1 whole lime juiced
- 1 small red onion diced
- 3 tbsp chopped cilantro
- 3/4 tsp Tiajin seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Chicken and Marinade
- In a small bowl, add the olive oil, lime juice, Tajin and garlic powder. Whisk together until combined well.
- In a gallon size zip-lock bag, add 6 chicken breast along with the lime marinade. Let the chicken marinate in the refrigerator 6 hours or overnight for best results.
- Get the grill ready by spraying with compliant cooking spray. Turn on to 400°F. If you are using a grill pan, turn to medium/high heat.
- Remove the zip-lock bag from the fridge and remove the chicken from the marinade.
- Add the chicken to the grill and cook for 7 minutes on each side or until the internal temperature reaches 165F.
Mango Pineapple Salsa
- Dice 3 1/2 cups of pineapple, 1 1/2 cups of mango, 1/4 cup of red onion and add to a medium size bowl.
- Next, add the juice of 1 lime along with the seasoning (1/4 tsp salt, 1/4 tsp pepper, and 3/4 tsp Tajin).
- Clean and rough chop 3 tbsp of fresh cilantro and transfer to the mixture.
- Finally, combine everything together with a spoon and serve. Will last up to 4 week if stored in air-tight container.
Assembly
- Place the 6 chicken cooked breasts on a platter and spoon over the salsa over the top and squeeze lime juice over the platter. Enjoy!