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Honey Lime Chicken with Mango Salsa served over rice with fresh mango, red onion, jalapeño, and cilantro

Healthy Honey Lime Chicken with Mango Salsa

Emily Wilson
Healthy Honey Lime Chicken with Mango Salsa is a fresh, protein-packed dinner made with juicy chicken breast marinated in a bright honey lime blend and topped with vibrant fresh mango salsa. This light yet satisfying recipe is naturally gluten free, perfect for summer meals, weekly meal prep, or an easy dinner for a group of people.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, Latin Inspired
Servings 4 servings
Calories 340 kcal

Equipment

  • Mixing bowl
  • Cutting Board
  • Sharp knife
  • Large Skillet or Grill
  • Meat thermometer

Ingredients
  

Honey Lime Chicken

  • 2 large boneless skinless chicken breasts about 1.5 pounds total
  • 2 tablespoons honey
  • 2 whole limes, juiced about 1/4 cup juice
  • 1 teaspoon lime zest
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper

Fresh Mango Salsa

  • 1 large ripe mango, diced
  • 0.25 cup red onion, finely chopped
  • 1 small jalapeño, seeded and minced optional
  • 2 tablespoons fresh cilantro, chopped
  • 1 whole lime, juiced
  • 1 pinch salt to taste

Instructions
 

  • Marinate the Chicken: In a bowl, whisk together honey, lime juice, lime zest, olive oil, garlic, cumin, paprika, salt, and pepper. Place chicken breasts in a shallow dish or resealable bag and pour marinade over the top. Refrigerate for at least 30 minutes or up to 12 hours for deeper flavor.
  • Prepare the Mango Salsa: In a medium bowl, combine diced mango, red onion, jalapeño, and cilantro. Add lime juice and salt. Stir gently and let sit for 10 to 15 minutes to allow flavors to blend.
  • Cook the Chicken: Heat a skillet over medium high heat with a drizzle of olive oil or preheat grill to medium high. Cook chicken for 5 to 7 minutes per side until internal temperature reaches 165°F or 75°C. Remove from heat and let rest for 5 minutes before slicing.
  • Assemble and Serve: Slice chicken against the grain and transfer to a serving plate. Spoon fresh mango salsa over the top and serve immediately with rice, quinoa, salad, or tortillas.

Notes

For extra flavor, marinate the chicken overnight. Store chicken and mango salsa separately in airtight containers for up to 3 days. This recipe is naturally gluten free and works well for meal prep bowls with rice, beans, and avocado.
Nutrition Facts (per serving):
  • Calories: 340 kcal
  • Carbohydrates: 22 g
  • Protein: 38 g
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 95 mg
  • Sodium: 420 mg
  • Potassium: 780 mg
  • Fiber: 2 g
  • Sugar: 17 g
  • Vitamin A: 900 IU
  • Vitamin C: 45 mg
  • Calcium: 40 mg
  • Iron: 1.8 mg