Tropical Grilled Chicken with Mango Salsa

More of a side dish than a condiment, the zippy mango salsa in this dinner can be made as mild or spicy as you like.

Eat The Rainbow

One major takeaway of a health-reset diet? Eat the colors of the rainbow, such as in this salsa – with bright yellow from the mango, green herbs and orange bell pepper – each color containing a different spectrum of anti-inflammatory phytochemicals and antioxidants.

Prep Time
25 min
30 min


Chicken & asparagus

  • 1 bunch asparagus1 tbsp avocado oil, divided
  • 1/4 tsp sea salt, divided
  • 1/4 tsp ground black pepper, divided
  • 1/2 lime, juiced
  • 3/4 tsp ground cumin
  • 4 5-oz boneless, skinless chicken thighs


  • 1 mango, peeled, pitted and chopped   1 large avocado, peeled, pitted and chopped
  • 1/2 orange or yellow bell pepper, diced
  • 1/2 cup chopped fresh cilantro
  • 3 tbsp diced shallots
  • 1 lime, juiced
  • 1/8 tsp ground cumin
  • 1/8 tsp sea salt 
  • 1/8 tsp ground black pepper
  • 1 jalapeño chile pepper, diced, optional


1. Preheat grill to medium-high (or use an indoor grill pan).

2. Prepare chicken and asparagus: In a medium bowl, toss asparagus with one-half of each oil, salt and pepper; set aside on a plate. In same bowl, whisk together lime juice, cumin and remaining one-half each oil, salt and pepper. Add chicken to bowl and toss to coat. 

3. Place chicken and asparagus on grill. Cook chicken 5 to 6 minutes per side or until cooked through. Cook asparagus until tender, 6 to 7 minutes. 

4. Meanwhile, make salsa: In a medium bowl, combine all ingredients.

5. Transfer chicken and asparagus to a platter and top with salsa.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 420
  • Carbohydrate Content 25 g
  • Cholesterol Content 154 mg
  • Fat Content 23 g
  • Fiber Content 7.5 g
  • Protein Content 33 g
  • Saturated Fat Content 5 g
  • Sodium Content 320 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 4 g