Chili-Rubbed Chicken with Avocado-Mango Salas

Active time: 25 Minutes • Total time: 40 Minutes

Posted on Mar 23, 2021 by Jack McCann
Tags: Recipes chicken breast chicken Newsletter


  • ~2 lbs of boneless, skinless chicken breasts (4 moderate sized or 2 large)
  • 1/4c tomato paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • ~3T olive oil
  • 1 large or 2 small mangos, peeled and cut into small cubes (~1-2cm)
  • 1 avocado peeled and cut into small cubes (~1-2cm)
  • 1 red bell pepper, cut into small dice (~ 0.5 cm)
  • 3 Tablespoon cilantro
  • 2 limes


  1. Cut chicken breasts into strips about 1-2cm wide (0.5 inch) - sprinkle lightly with salt
  2. In a medium bowl, combine the tomato paste, chili powder, garlic powder and 1 T of olive oil.
  3. Add in chicken strips and stir, marinate overnight in the fridge or for 10-20 min on your counter.
  4. Combine the mango, avocado, pepper, cilantro and juice of one lime into a medium bowl
  5. Heat additional oil into a pan over medium high heat, add the chicken strips
  6. Stir frequently enough to avoid burning the marinade, ensuring enough oil is in the pan. Cook until chicken is ready, around 155 degrees. Turn off heat and allow to rest covered for 2-3 minutes. Chicken should coast up to more like 165 degrees
  7. Set the chicken onto a platter and top with the salsa
  8. Garnish with cut lime wedges and serve with rice or cous-cous


  • If you don't want to use a pre-made chili powder mix, consider making your own to control the spice level with smoked paprika, chipotle, cumin, or any other spices you'd like. Check out our carnitas/taco recipe to get some ideas.
  • If you need to cook your chicken in a couple of batches, you may need to rinse the pan in-between batches to avoid a build up of burnt coating. Use a decent amount of oil to minimize this.
  • Read our tips on buying and ripening avocados here

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