These grilled chicken breasts are marinated with garlic, lime, and spices, then topped with a fresh mango black bean salsa for a high-protein summer dinner packed with lean protein, fiber, and bright flavor — perfect for grilling season, meal prep, or an easy weeknight meal.
The chicken gets marinated in garlic, lime, and spices which keeps it juicy and flavorful, but it’s the fresh mango black bean salsa that really makes it. The sweetness of the mango with the lime, cilantro, and black beans tastes fresh and summery, plus it adds extra fiber to make the meal more balanced and satisfying. Try serving this with rice, grilled corn, or on its own for a lighter dinner.
Why This Recipe Works
- Fast: The marinating time is hands-off, and the chicken grills in under 10 minutes.
- Healthy: It’s naturally gluten-free and high in protein and fiber.
- Easy to prep ahead: Slice the chicken and make the salsa a day early.
Ingredients
When buying mangoes, choose a firm one that gives slightly when pressed — not too soft or too hard. To ripen, leave it on the counter for a day or two.
- Boneless, skinless chicken breasts: Remove any fat and slice them in half lengthwise.
- Spices: Salt, black pepper, cumin, and dried oregano
- Lime juice: For both the chicken marinade and the salsa dressing
- Red onion: Adds crunch and sharpness, which mellows when mixed with lime juice and mango
- Olive oil: Helps balance the acidity and keeps the salsa from being too dry
- Black beans: Rinse and drain before mixing with the other ingredients
- Mango: Peel and dice a ripe mango into small pieces
- Cilantro: For freshness
- Jalapeño: Keep the ribs and seeds for a spicier salsa, or remove them for a milder version
How to Make It
While the chicken marinates, prepare the salsa and preheat the grill. The salsa can be made a day ahead.
- Marinate the chicken in lime juice and spices for at least 1 hour, or up to 5 hours, in the refrigerator.
- Make the salsa: Mix all the black bean salsa ingredients in a bowl, taste, and adjust salt as needed. Refrigerate until ready to serve.
- Grill the chicken on a grill pan or outdoor grill, cooking on both sides for about 3 minutes. Check for doneness with an instant-read thermometer.
- Let the chicken rest for 5 to 10 minutes before slicing and serving with the salsa.
The mango black bean salsa pairs well with other proteins too, making it a versatile topping to keep on hand throughout the week.