FreePaleo
Grilled Chicken with Mango Salsa (Whole30-Friendly)
Grilled chicken breasts topped with a bright, chunky mango and bell pepper salsa, fresh enough for summer.
Servings
4 servings
Prep
15 min
Cook
15 min
The chicken here is kept deliberately simple — just olive oil, salt, and pepper — because the mango salsa is really the star, bringing sweetness, crunch, and a little heat from the red pepper flakes.
With nothing but whole ingredients on the list, this plate fits comfortably into a paleo or Whole30-style way of eating, no sauces or added sugar required. Dicing the mango, bell pepper, and red onion small enough lets the salsa spoon easily over each piece of chicken, and a splash of lime juice keeps everything tasting fresh rather than flat. It's a good one for grilling season, but a stovetop grill pan works just as well indoors.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh mango — diced
- 1/2 cup red bell pepper — diced
- 1/4 cup red onion — finely chopped
- 1 tablespoon lime juice — freshly squeezed
- 1 tablespoon fresh cilantro — chopped
- 1/4 teaspoon red pepper flakes — optional
Instructions
- 1Preheat the grill or grill pan to medium-high heat.
- 2Brush chicken breasts with olive oil, salt, and black pepper.
- 3Grill chicken for 6–8 minutes per side or until fully cooked (internal temperature 165°F / 74°C).
- 4Meanwhile, prepare the mango salsa by combining diced mango, red bell pepper, red onion, lime juice, cilantro, and red pepper flakes in a mixing bowl. Stir to combine.
- 5Serve grilled chicken topped with fresh mango salsa.
Nutrition
373
Calories
53g
Protein
8g
Carbs
13g
Fat
1g
Fiber