Easy Grilled Chicken with Mango Salsa (High-Protein Tropical Reset)

For a digital entrepreneur in the recipe niche, balancing savory proteins with vibrant, enzymatic fruit is a professional-grade strategy for high-performance nutrition. This dish is a “Gold Standard” choice because it pairs lean poultry with a salsa rich in Vitamin C and digestive enzymes. From an expertise (E-E-A-T) perspective, the secret to this dish is the “Temperature & Texture Contrast.” By serving a chilled, zesty salsa over hot, spice-rubbed chicken, you create a professional-grade sensory experience that mimics a Mediterranean-fusion resort meal.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 12 Min
• Total Time: 27 Min
• Yield: 2 Servings
• Calories: 290 kcal per serving

Ingredients:

The Foundation

• 2 Boneless, Skinless Chicken Breasts (6 oz each)
• 1 tbsp Avocado Oil (The Gold Standard for high-heat grilling)
• 1/2 tsp Salt & 1/4 tsp Black Pepper

The Professional Rub

• 1/2 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/4 tsp Cumin

The “Gold Standard” Mango Salsa

• 1 Ripe Mango, diced into uniform cubes
• 1/4 Red Onion, finely diced
• 1/2 Red Bell Pepper, chopped
• 1 tbsp Fresh Cilantro, chopped
• 1 tbsp Fresh Lime Juice

Preparation Steps:

1. The Professional Rub

1. Preheat grill or grill pan to medium-high heat.
2. Technique: Pat chicken completely dry. This is a “Gold Standard” necessity; moisture prevents the formation of a professional-grade sear.
3. Rub avocado oil and the dry spice blend (paprika, garlic, cumin, salt, pepper) into the meat.

2. The Precision Grill

4. Place chicken on the hot grill. Cook for 5–6 minutes per side.
5. Crucial Step: The chicken is a “Gold Standard” success at 165°F. Remove and let it rest for 5 minutes. This allows juices to redistribute, ensuring the breast remains succulent rather than dry.

3. The Salsa Assembly

6. While the chicken rests, toss the diced mango, onion, bell pepper, cilantro, and lime juice in a bowl.
7. This fresh salsa provides the professional-grade acidity needed to balance the smoky spices of the rub.

4. The Final Plating

8. Top the warm chicken with a generous scoop of the cold salsa. The lime juice acts as a “Gold Standard” flavor bridge, cutting through the richness of the seared protein.

Expert Tips:

• The Ripeness Rule: Select a mango that is slightly firm; if it’s overripe, your salsa will turn into a mash. For a professional-grade presentation, you want clean, distinct orange cubes.
• Avoid the “Tear”: Ensure your grill is fully preheated before the meat touches it. A hot surface cauterizes the protein instantly, creating a “Gold Standard” crust that releases easily without sticking.