Cilantro Lime Chicken with Mango Salsa Recipe

This Cilantro Lime Chicken is bright, flavorful, and simple to prepare. Served with a sweet mango salsa and a creamy cilantro-lime crema, it’s a versatile meal that works hot or cold — perfect for weeknight dinners or make-ahead meal prep. The recipe is protein-forward, colorful, and full of fresh herbs and citrus that highlight summer produce.

This was one of the first viral recipes on Fit Foodie Finds, and it remains a favorite. It’s ideal for batch-cooking: marinate the chicken, prepare the mango salsa and crema, cook a batch of rice or cauliflower rice, then assemble bowls for the week. The components keep well in the fridge for several days when stored separately.

Recipe highlights

• High in protein — about 24 g per serving.
• Great for meal prep — holds up well refrigerated for several days.
• Vibrant, colorful presentation that’s perfect for summer.
• Simple ingredients and straightforward technique.

Spotlight-Worthy Ingredients

• Chicken thighs: Boneless, skinless thighs are recommended for juiciness, but boneless chicken breasts will also work.
• Fresh mango: Diced ripe mango brings natural sweetness and a bright contrast to the lime and cilantro.
• Lime juice: Fresh lime brightens the marinade and the salsa — bottled lime juice won’t yield the same fresh lift.
• Greek yogurt: The crema starts with Greek yogurt for tang and creaminess; blended cottage cheese can be a good substitute.

How to Make Cilantro Lime Chicken with Mango Salsa

1. Make the marinade: Whisk fresh lime juice, avocado oil, chopped cilantro, minced garlic, sea salt and black pepper in a bowl. Add the chicken, turn to coat, then cover and refrigerate at least 30 minutes or up to overnight for deeper flavor.
2. Prepare the mango salsa: Combine diced fresh mango, chopped cilantro, diced red bell pepper, minced red onion, seeded and minced jalapeño, red wine vinegar, lime juice and a touch of honey. Stir and set aside to let the flavors meld.
3. Blend the crema: Add cilantro, Greek yogurt, mayonnaise, a squeeze of fresh lime and a pinch of salt to a small blender and process until smooth. Adjust seasoning to taste.
4. Cook the chicken: Let marinated chicken sit at room temperature about 10 minutes. Heat 1–2 tablespoons avocado oil in a large skillet over medium heat. Sear the thighs 6–9 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Assemble and serve: Slice the chicken and serve over rice, cauliflower rice, or on a salad. Top with mango salsa and a drizzle of cilantro-lime crema. Enjoy hot or chilled.

Serving Suggestions

This chicken is delicious over long-grain white rice, jasmine rice, or cauliflower rice. It also works well over mixed greens or tucked into warm tortillas. For gatherings, serve the chicken on a large platter with bowls of salsa and crema so guests can build their own plates.

Best Way to Store for Meal Prep

Store components in separate airtight containers: chicken, salsa, and crema keep best when refrigerated independently. This recipe will stay fresh in the refrigerator up to 4 days. Use glass meal-prep containers for easy reheating and transport. If you need to keep it longer, freeze the chicken (salsa and crema are best fresh or refrigerated).

Cilantro Lime Chicken With Mango Salsa

This cilantro lime chicken, topped with sweet mango salsa and a tangy crema, is vibrant, full of bright flavors, and simple to pull together. It’s an excellent choice for weeknight dinners and a reliable meal-prep option.

Author: Emily Richter

Prep: 35 mins • Cook: 16 mins • Total: 51 mins • Servings: 4

Ingredients

• ¼ cup fresh lime juice
• 2 tablespoons avocado oil
• ⅓ cup chopped fresh cilantro
• 1 garlic clove, minced
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 lb. boneless skinless chicken thighs

Mango Salsa

• 2 cups diced fresh mango
• ¼ cup chopped fresh cilantro
• 1 medium red bell pepper, diced
• ¼ medium red onion, minced
• 1 jalapeño, seeded and minced
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon honey

Crema

• ½ cup fresh cilantro
• ¼ cup 2% Greek yogurt
• 1.5 tablespoons mayonnaise
• Squeeze of fresh lime juice
• Pinch of salt

Instructions

1. Whisk the lime juice, avocado oil, cilantro, garlic, salt and pepper. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes, or up to overnight.
2. Combine salsa ingredients in a bowl and set aside to let the flavors come together.
3. Blend crema ingredients until smooth and adjust seasoning.
4. Remove the chicken from the fridge and let sit 10 minutes. Heat 1–2 tablespoons avocado oil in a skillet over medium heat. Sear the chicken 6–9 minutes per side, until the internal temperature reaches 165°F (74°C).
5. Slice the chicken and serve topped with mango salsa and crema.

Tips & Notes

• Chicken thighs typically come in packages of 4 or 6; the recipe works with either quantity.
• Serve this dish with long-grain white rice or cauliflower rice if you prefer a lower-carb option. Rice is not included in the nutrition estimate.
• Assemble bowls just before eating for the best texture: keep the salsa and crema separate until serving.

Nutrition (per serving)

Serving: 1/4 • Calories: 314 kcal • Carbohydrates: 19 g • Protein: 24 g • Fat: 16 g • Fiber: 2 g • Sugar: 15 g

Nutrition information is an approximation and should be used as a general guide.