Starting (or re-committing to) your health and fitness goals is even easier with this grilled chicken and mango corn salsa recipe from Ayesha Curry. This recipe is so versatile it can be served on its own, in a grain bowl, on a salad or even as tacos.
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Grilled Chicken with Mango Corn Salsa
- 6 boneless, skinless chicken thighs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 ear sweet corn, shucked
- 1 large mango, diced
- 1/2 red bell pepper, diced
- 1/2 jalapeño, seeded and minced
- 1 shallot, diced
- 1 tbsp honey
- Juice of 1 lime
- Handful of cilantro, roughly chopped
- Salt and pepper, to taste
Heat outdoor grill or grill pan to high.
In a small bowl, combine the mango, bell pepper, jalapeno and shallot. Drizzle with the honey, lime juice, and add a pinch of salt and freshly cracked black pepper. Stir to combine. Set aside.
Season the chicken thighs with garlic powder, onion powder, salt and pepper on both sides.
Oil the grill well so nothing sticks. Grill the chicken thighs and corn until fully cooked, about 8 minutes turning once.
Once the corn has cooled, use a sharp knife to cut the kernels off the cob. Add corn and cilantro to the salsa mixture and stir to combine.
Serve the chicken topped generously with mango salsa and lime wedges if desired. Pair with rice, greens, or grilled tortillas to make delicious grilled tacos.
Serves: 2 | Serving Size: 3 chicken thighs plus ½ of the mango salsa
Nutrition (per serving): Calories: 565; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 285mg; Sodium: 447mg; Carbohydrate: 47g; Dietary Fiber: 5g; Sugar: 29g; Protein: 70g
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