Ingredients:

  • 2 ripe mangoes, peeled and diced (approximately 400g / 14 oz)
  • 1/2 red onion, finely diced (approximately 75g / 2.6 oz)
  • 1 red bell pepper, diced (approximately 150g / 5.3 oz)
  • 1 jalapeño, seeded and minced (approximately 10g / 0.35 oz)
  • 1/4 cup fresh cilantro, chopped (approximately 10g / 0.35 oz)
  • 2 tablespoons lime juice (approximately 30ml / 1 fl oz)
  • 1 tablespoon Tajin seasoning, plus more for garnish (approximately 7g / 0.25 oz)
  • Salt and freshly ground black pepper to taste
  • 4 boneless, skinless chicken breasts (approximately 600g / 21 oz)
  • 2 tablespoons olive oil (approximately 30ml / 1 fl oz)
  • 1 teaspoon Tajin seasoning (approximately 3g / 0.1 oz)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a mixing bowl, gently combine the diced mangoes, red onion, red bell pepper, jalapeño, and cilantro.
  2. Add the lime juice and Tajin seasoning to the salsa. Season with salt and pepper to taste. Gently stir to combine, being careful not to mush the mangoes. Set aside.
  3. Pat the chicken breasts dry with paper towels. This will help them get a good sear.
  4. In a small bowl, combine the olive oil and Tajin seasoning. Rub the mixture all over the chicken breasts, ensuring they are evenly coated. Season with salt and pepper to taste.
  5. Preheat the grill to medium-high heat. Place the chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure doneness.
  6. Remove the chicken from the grill and let it rest for 5 minutes before slicing. This helps retain the juices.
  7. Slice the grilled chicken and top with the Tajin-spiced mango salsa. Garnish with additional Tajin seasoning, if desired. Serve immediately.