This Chili Rubbed Chicken is served topped with avocado-mango salsa!
If you are looking for a new chicken recipe, this is definitely one to try. The chicken is lightly marinated, and every bite is delicious with a scoop of the salsa. Lime wedges are served alongside this meal to squeeze onto the chicken. It adds a little zingy pop of flavor!
Ingredients needed:
- boneless chicken breast
- tomato paste
- chili powder
- garlic powder
- extra virgin olive oil
- mango
- avocado
- red bell pepper
- fresh cilantro
- lime
- salt and pepper
How to make Chili Rubbed Chicken:
The complete, printable recipe is at the end of this post.
MARINATE THE CHICKEN:
Cut the chicken breast halves lengthwise into ½-inch wide strips.
In a medium bowl, combine the tomato paste, chili powder, garlic powder and 1 tablespoon olive oil. Add the chicken strips and stir to coat. Marinate for 10 minutes.
MAKE THE SALSA:
In a medium bowl, combine the mango, avocado, red pepper, cilantro and the juice of 1 lime. Season with salt and pepper to taste. Cut the remaining lime into wedges.
COOK THE CHICKEN:
Heat the remaining 2 tablespoons of olive oil in medium sauté pan over medium-high heat. Season the chicken strips with salt and pepper. Sauté the chicken strips, stirring often, until they’re firm to the touch and uniformly opaque, 3 to 4 minutes. Turn off the heat and let sit for 1 minute.
Set the chicken strips on a platter, top with the salsa, and serve with lime wedges.
See how delicious this amazing chicken recipe looks? That salsa is everything.
How to serve chili-rubbed chicken:
- Serve alone as chicken topped with the salsa.
- Serve with chile cheese rice.
- Try tucking the chicken and salsa into a flour tortilla (like a taco).
- Serve any leftover chicken on top of a salad.
- Use chips to dunk into any extra salsa.
Favorite Chicken Recipes
- Sautéed Chicken with Tangy Tomato Sauce
- Honey Sriracha Orange Chicken
- Skillet Lemon Chicken
- Crockpot Pineapple Chicken
- Chicken Divan
Chili Rubbed Chicken with Avocado Mango Salsa
This chicken and salsa is lightly spiced and perfect tucked into tortillas.
Ingredients
CHICKEN:
- 4 halves (about 1¾ pounds) boneless chicken breasts
- ¼ cup tomato paste
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
SALSA:
- 1 medium (about 1 pound) mango, peeled and diced into ½-inch pieces
- 1 medium avocado, peeled and diced into ½-inch pieces
- 1 medium red bell pepper, cored, seeded and diced into ¼-inch pieces
- 3 tablespoons chopped fresh cilantro
- 2 medium limes
- salt and pepper, to taste
THE REST:
- 2 tablespoons extra virgin olive oil
- kosher salt and freshly ground black pepper, to taste
Instructions
MARINATE THE CHICKEN:
- Cut the chicken breast halves lengthwise into ½-inch wide strips.
- In a medium bowl, combine the tomato paste, chili powder, garlic powder and 1 tablespoon olive oil. Add the chicken strips and stir to coat. Marinate for 10 minutes.
MAKE THE SALSA:
- In a medium bowl, combine the mango, avocado, red pepper, cilantro and the juice of 1 lime. Season with salt and pepper to taste. Cut the remaining lime into wedges.
COOK THE CHICKEN AND SERVE:
- Heat the remaining 2 tablespoons of olive oil in medium sauté pan over medium-high heat. Season the chicken strips with salt and pepper. Sauté the chicken strips, stirring often, until they're firm to the touch and uniformly opaque, 3 to 4 minutes. Turn off the heat and let sit for 1 minute.
- Set the chicken strips on a platter, top with the salsa, and serve with lime wedges.
Notes
- If you're preparing this dish as GLUTEN FREE, just be sure to use a brand of garlic powder that is know to be GF.
- Look for just ripe avocados and mangoes. They should give slightly when flesh is squeezed (not too soft).
- Try serving this inside corn tortillas for a little taco action!
Nutrition
Serving: 1serving, Calories: 484kcal, Carbohydrates: 26g, Protein: 45g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.03g, Cholesterol: 127mg, Sodium: 956mg, Potassium: 1400mg, Fiber: 7g, Sugar: 16g, Vitamin A: 2420IU, Vitamin C: 90mg, Calcium: 47mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
