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Ingredients

Chicken

• 1.5 lbs Chicken Breasts (or Thighs)
• 1/4 C Olive Oil
• 1/4 C Lime Juice
• 1 tsp Lime Zest
• 1 tsp Honey
• 2 tsp Minced Garlic
• 1 tsp Paprika
• 1/2 tsp Chili Powder
• 2 tsp Ground Cumin

Mango Salsa

• 1 1/2 C Diced Mango (make sure it’s ripe for best flavor/sweetness)
• 1 T Diced Jalapeno
• 1/3 C Diced Red Onion
• 1/3 C Cilantro, chopped
• 1 T Lime Juice
• 2 T Honey
• 1/8 tsp Ground Cumin
• Salt & Pepper to Taste

Instructions

• Place the prepared chicken in a large sealable plastic bag and set aside.
• In a small bowl whisk together the remaining ingredients for the chicken and add salt + pepper to taste.
• Once the mixture is well combined, remove 3 tablespoons of the mixture and reserve in the fridge for later and add the remainder to the bag with the chicken. Move the chicken around in the back to coat all of the chicken with the sauce. Store in the fridge anywhere from 30 min to 6 hours. Any longer and the lime juice will start to “cook” the chicken.
• For the salsa –
  • Dice the mango, jalapeno, red onion, and finely chop the cilantro.
  • Toss everything together in a large bowl with the freshly squeezed lime juice, honey, cumin, and salt and pepper to taste.
  • Gently toss together, taste, and then adjust seasoning if needed.
• When ready to cook, you can grill or air fry or bake your chicken. For any method, cook your chicken until the internal temperature is 165 degrees F.
  • Grill –
    • Grill for 4-6 minutes on each side.
  • Air Fryer –
    • 400 degrees for 17 minutes.
  • Bake –
    • 350 for about 30-40 minutes
• To serve, top chicken with reserved sauce.
• Then either serve the salsa on top or on the side of the chicken.
• Serve with a side of rice for a full meal.