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Cilantro-Lime Grilled Chicken with Thai Mango Salad.

  • ¾ lb
    chicken breasts, boneless skinless
  • ½ small bunch
  • 1 clove
  • 1
  • 1
  • 1
    red bell pepper
    black pepper
    crushed red pepper
    extra virgin olive oil
    rice vinegar
    tamari soy sauce
  • 1
    Wash and dry the cilantro. Shave the leaves off the stems; discard the stems and mince the leaves. Transfer one half to a medium bowl and the other half to a large bowl.
    ½ small bunch cilantro
  • 2
    Grate zest from half of the lime. Add the lime zest and juice, olive oil, salt, and pepper to the medium bowl with the cilantro; mix together.
    ½ lime
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 3
    Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Place in the marinade and turn to coat. Set aside for a few minutes.
    ¾ lb chicken breasts, boneless skinless
  • 4
    Preheat a grill pan or skillet over medium-high heat.
  • 5
    Wash the mango and bell pepper.
    1 mango
    1 red bell pepper
  • 6
    Coat the grill/skillet with oil. Add the chicken and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate.
    ½ tbsp virgin coconut oil
  • 7
    Peel and julienne (or cut into thin sticks) the mango; add to the large bowl with the cilantro. Seed and julienne (or cut into thin sticks) the bell pepper; add to the bowl.
  • 8
    Peel and mince or press the garlic. In a small bowl, prepare the dressing by whisking together the minced garlic, lime juice, tamari, rice vinegar, honey, water, and crushed red pepper.
    1 clove garlic
    ½ lime
    1 tbsp tamari soy sauce
    1 tbsp rice vinegar
    1 tbsp honey
    1 tbsp water
    ⅛ tsp crushed red pepper
  • 9
    Pour the dressing over top the salad and toss to combine.
  • 10
    Serve the grilled chicken with salad on the side. Enjoy!