Posted by Jack on Apr 21st 2026
Chili-Rubbed Chicken with Avocado-Mango Salsa
Prep Time: 20-30 mins | Cook Time: 20 mins
Ingredients
• ~2 pounds of boneless, skinless chicken breasts (4 moderate sized or 2 large)
• 1/4 cup tomato paste
• 1 tsp chili powder
• 1/2 tsp garlic powder
• ~3 tbs olive oil
• 1 large or 2 small mangos, peeled and cut into small cubes
• 1 avocado, peeled and cut into small cubes
• 1 red bell pepper, diced
• 3 tbs cilantro
• 2 limes
Instructions
1. Cut chicken breasts into strips about 1-2 cm wide (1/2 an inch) - sprinkle lightly with salt.
2. In a medium bowl, combine the tomato paste, chili powder, garlic powder and 1 tablespoon of olive oil.
3. Add in chicken strips and stir.
4. Marinate overnight in the fridge or for 10-20 minutes on your counter.
5. Combine the mango, avocado, pepper, cilantro and juice of one lime into a medium bowl.
6. Heat additional oil into a pan over medium high heat, add the chicken strips.
7. Stir frequently enough to avoid burning the marinade, ensuring enough oil is in the pan. Cook until chicken is ready, around 155 degrees.
8. Turn off heat and allow to rest covered for 2-3 minutes. Chicken should coast up to more like 165 degrees.
9. Set the chicken onto a platter and top with the salsa.
10. Garnish with cut lime wedges and serve with rice or cous-cous.
