#EASY MANGO SALSA RECIPE FOR CHICKEN SERIES#
#EASY MANGO SALSA RECIPE FOR CHICKEN FREE#

Feel free to cut down on the amount used if you’re not a huge fan of red onion or skip it altogether. Red onion – Add a pop of color and punch of bright flavor with red onion! It gets ever so slightly pickled as it sits in the mango and lime juice, and if you’ve every had pickled red onions, you know what a delight that is. Plus, avocados are a great source of healthy fat, fiber, and potassium. If you can’t find mango or just don’t like it, you could opt for pineapple instead.Īvocado – If you’re an avocado lover like me, there’s really no substitute for it in this recipe! I love the creamy, rich flavor of it contrasted against the rest of the light and bright ingredients in this dish. Mango – I’m a huge sucker for ripe, juicy mangoes! They’re so perfectly sweet and the flavor just transports you to somewhere warm and beachy. I’ve including nutrition info for this recipe both with and without rice so you can easily customize and log what you actually eat. You could also use cauliflower rice or serve it over a bed of lettuce and top it off with a drizzle of avocado ranch dressing if you’re into salads. Rice (optional) – Lately I’ve been really into jasmine rice, but any rice you like will do. Here’s what you’ll need to make Cilantro Lime Chicken with Mango Avocado Salsa:Ĭhicken breast – Chicken breast or chicken thighs would work equally well in this recipe, but I prefer chicken breast since it’s leaner and requires less cleaning. If you’re an avocado snob, just pack a whole/fresh avocado to take with you and mix it in each day. It’s not going to look as perfectly green as the moment when you first cut into it, but it’s also not going to be a mushy brown mess. I’ve tested this recipe a couple times in my meal preps and had no issue with the avocado all the way out to day 5. When you do that – especially in a recipe like this where it sits in the juice – the avocado will typically be good for at least 3 days. The trick to meal prepping with avocado is to use a ton of lime (or lemon) juice to help preserve it. Stuff like: “Doesn’t it get brown?” “Will it still taste good in a few days?” Etc. I don’t really have a preference between the 2 options, but if I know my meal prep container will be jostling around in my bag on the way to work, I’ll opt for the separate container instead of the silicone cup.Īvocado – I always get questions about meal prepping with avocados. BUT if you want to reheat the chicken and rice but NOT the salsa, here’s my tip: use either a separate container like this for the salsa, or put it in a silicone baking cup right inside your meal prep container so you can easily take the salsa out when it’s time to reheat. No, it doesn’t bother me when I do this with similar meals.

Reheating – If you decide to pack your chicken, salsa, and rice all together, you can certainly give it a quick 1-minute nuke in the microwave. Something like this would work great, OR you could use a silicone baking cup, which I’ll talk a little bit more about in the Reheating section. There are a couple ways to achieve that – by using a 2 (or even 3) compartment container like this, or by using a separate container for the salsa to include right there in the larger meal prep container. You could pack the chicken, salsa, and rice all together like you see in the picture above, but for best results, I actually recommend keeping the salsa separate from the chicken and rice. Storage – I prefer packing a meal like this in a glass meal prep container. Because when the weather is this nice, I just want to hang out on the patio – whether the grill is fired up or not! Meal Prep Tips One thing I love about this recipe is that the marinade for the chicken and the Mango Avocado Salsa use a lot of the same ingredients, which really helps cut down on prep time in the kitchen. Cilantro Lime Chicken with Mango Avocado Salsa.

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#EASY MANGO SALSA RECIPE FOR CHICKEN SERIES#

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Easy mango salsa recipe for chicken