Cilantro Lime Chicken with Mango Salsa and Rice
Bring vibrant tropical flavors to your table with this Cilantro Lime Chicken with Mango Salsa and Rice. Juicy, citrus-marinated grilled chicken is served over fluffy cilantro-lime rice and topped with a refreshing mango salsa bursting with sweet mango, creamy avocado, crisp red onion, and fresh cilantro. This colorful, protein-packed meal is perfect for weeknight dinners, meal prep, or summer gatherings.
Recipe Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Marinating Time: 30 minutes (optional)
Total Time: 45–75 minutes
Servings: 4
Cuisine: Mexican-Inspired, Tropical
Course: Lunch, Dinner
Ingredients
For the Cilantro Lime Chicken
1½ pounds boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 2 limes
Zest of 1 lime
3 garlic cloves, minced
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon sea salt
½ teaspoon black pepper
Cilantro Lime Rice
1½ cups jasmine or long-grain white rice
3 cups low-sodium chicken broth
1 tablespoon butter (optional)
Juice of 1 lime
Zest of ½ lime
¼ cup chopped fresh cilantro
¼ teaspoon salt
Fresh Mango Salsa
2 ripe mangoes, diced
1 avocado, diced
½ cup diced red bell pepper
¼ cup finely diced red onion
1 jalapeño, seeded and finely diced
¼ cup chopped fresh cilantro
Juice of 1 lime
½ teaspoon salt
¼ teaspoon black pepper
Optional Garnishes
Lime wedges
Extra cilantro
Sliced avocado
Crumbled cotija cheese
Sliced jalapeños
Chili flakes
Instructions
Step 1: Marinate the Chicken
In a large bowl or resealable bag, combine:
Olive oil
Lime juice
Lime zest
Garlic
Cilantro
Chili powder
Smoked paprika
Cumin
Onion powder
Salt
Black pepper
Add the chicken and coat well.
Marinate for 30 minutes, or up to 8 hours for maximum flavor.
Step 2: Cook the Rice
Rinse the rice under cold water.
In a saucepan, combine:
Rice
Chicken broth
Bring to a boil.
Reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed.
Remove from the heat and let rest for 5 minutes.
Fluff with a fork, then stir in:
Butter (if using)
Lime juice
Lime zest
Cilantro
Salt
Step 3: Make the Mango Salsa
In a medium bowl, combine:
Mango
Avocado
Red bell pepper
Red onion
Jalapeño
Cilantro
Lime juice
Salt
Black pepper
Gently toss and refrigerate until ready to serve.
Step 4: Cook the Chicken
Heat a grill, grill pan, or large skillet over medium-high heat.
Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Transfer to a cutting board and let rest for 5 minutes before slicing.
Step 5: Assemble the Bowls
Divide the cilantro-lime rice among four bowls.
Top with sliced chicken.
Spoon a generous amount of mango salsa over each serving.
Garnish with:
Extra cilantro
Lime wedges
Cotija cheese (optional)
Sliced avocado
Serve immediately.
Recipe Notes
Ripe but firm mangoes hold their shape best in salsa.
Fresh lime juice provides the brightest flavor.
Chicken thighs can be substituted for a juicier option.
Expert Tips
Let the chicken rest after cooking to keep it juicy.
Dice the mango and avocado into similar-sized pieces for the best texture.
Make the salsa just before serving to keep the avocado fresh.
For meal prep, store the rice, chicken, and salsa separately, then assemble before eating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Store the chicken, rice, and salsa in separate airtight containers in the refrigerator for up to 4 days.
Can I grill the chicken?
Absolutely. Grill over medium-high heat for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Can I use brown rice?
Yes. Brown rice, quinoa, or cauliflower rice are excellent alternatives.
Nutritional InformationÂ
Calories: 590
Protein: 43g
Carbohydrates: 46g
Fiber: 6g
Sugar: 12g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 110mg
Sodium: 620mg