These grilled chicken breasts are marinated with garlic, lime, and spices, then topped with a fresh mango black bean salsa for a high-protein summer dinner. Packed with lean protein, fiber, and bright fresh flavor, this recipe works equally well for grilling season, meal prep, or a quick weeknight meal.
The chicken is marinated in lime juice, garlic, and spices, which keeps it juicy and flavorful. The fresh mango black bean salsa — with its combination of sweetness, lime, cilantro, and black beans — adds extra fiber and makes the meal more balanced and satisfying. It pairs well with rice, grilled corn, or on its own as a lighter dinner.
Why This Recipe Works
- Fast: Marinating is hands-off, and the chicken grills in under 10 minutes.
- Healthy: Naturally gluten-free and high in protein and fiber.
- Easy to prep ahead: Slice the chicken and make the salsa a day early.
Ingredients
When buying mangoes, choose a firm one that gives slightly when pressed — not too soft, not too hard. Leave it on the counter for a day or two to ripen if needed.
- Boneless, skinless chicken breasts — remove any fat and slice in half lengthwise
- Spices: salt, black pepper, cumin, and dried oregano
- Lime juice — for the marinade and salsa dressing
- Red onion — adds crunch and sharpness, which mellows when mixed with lime juice and mango
- Olive oil — balances acidity and keeps the salsa from being too dry
- Salt — for seasoning the salsa
- Black beans — rinse and drain before using
- Mango — peel and dice a ripe mango into small pieces
- Cilantro — for freshness
- Jalapeño — keep ribs and seeds for a spicier salsa, or remove them for a milder version
How to Make It
- Marinate the chicken in lime juice and spices for at least 1 hour, or up to 5 hours, in the refrigerator.
- Make the salsa: Mix all salsa ingredients in a bowl, taste, and adjust salt as needed. Refrigerate until ready to serve.
- Grill the chicken on a grill pan or outdoor grill, cooking about 3 minutes per side. Check for doneness with an instant-read thermometer.
- Rest and serve: Let the chicken rest 5 to 10 minutes before slicing, then top with salsa.
The mango black bean salsa also works well with other proteins if you want to vary the recipe.