Chicken with Mango Avocado Salsa

Every summer I go absolutely crazy for mango season in Florida, and there really isn't a better way to celebrate than with this Chicken with Mango Avocado Salsa.

I've found myself craving this easy, fresh, and flavorful combo on repeat over the past few weeks, so it's about time I get around to sharing it with y'all!

I personally have been on a major air-fried chicken breast kick as this is just such a quick and simple way to get the most perfect chicken every single time, but if you don't have one on hand, I also have my fool-proof, oven-baked version shared below as well. Both end up with a yummy char and perfect, juicy center.

You'll just prep with oil and some of my personal favorite spices - garlic powder, chili powder, smoked paprika, and cumin. I swear this combo could make just about anything incredibly delicious.

As for the salsa, I combined mango (ripe is key for extra deliciousness), avocado, red bell pepper, red onion, cilantro, jalapeño, lime zest and juice, salt and pepper. It's so dang tasty I can easily eat this on its own!

While you can serve this up with any rice of your choice, I personally can't stop making my bone broth rice that adds some extra protein, nutrients, and tons of flavor. Once you start making it this way, I can promise you'll never go back!

I know y'all will love this one as much as we have - give me a shout on social media if you end up whipping it up yourself :) . 

Ingredients

• 3-4 boneless, skinless chicken breasts
• 2 tbsp avocado or olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt & pepper to taste
• Cooked rice to serve (I love and recommend my bone broth rice)

Mango Avocado Salsa

• 2 ripe mangoes, diced
• 1 avocado, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, minced
• 1 jalapeño, deseeded & finely chopped
• 1/3 cup cilantro, chopped
• Juice & zest of one large lime
• Salt & pepper to taste

Directions

1. Pat chicken breasts dry and add to a baking dish. Cover with oil, cumin, paprika, chili powder, garlic powder, salt and pepper. Rub/toss to cover completely. 

If cooking in oven:

Preheat oven to 400 degrees. Heat an additional 2 tbsp of avocado oil in a cast iron skillet over high heat. Place chicken breasts in skillet and sear for 2-3 minutes on each side, until a golden crust has started to form. Move the cast iron pan into the preheated oven and bake for 17-20 minutes, depending on size of your chicken breasts. When finished, allow to rest for a few minutes before slicing.

If cooking in air fryer:

Place chicken breasts in air fryer at 375 degrees. Cook for 9 minutes, flip and cook for another 8-9 minutes. Time may vary depending on thickness of your chicken breasts. When finished, allow to rest for a few minutes before slicing.

3. Meanwhile, make the mango avocado salsa. Add mango, avocado, bell pepper, red onion, jalapeño, cilantro, lime zest, lime juice, salt and pepper to a bowl. Mix, and taste to adjust spices as needed.

4. When chicken is finished, slice and serve with mango avocado salsa and cooked rice. Enjoy!