Description
For the Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
Zest and juice of 1 lemon
1 teaspoon grated fresh ginger
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
For the Pineapple Mango Salsa:
½ cup fresh pineapple, diced
½ cup fresh mango, diced
¼ cup red bell pepper, diced
2 tablespoons red onion, finely chopped
1 tablespoon fresh cilantro, chopped
Juice of ½ lime
Pinch of salt
Directions:
In a bowl, whisk together olive oil, lemon zest, lemon juice, ginger, garlic, salt, black pepper, and paprika.
Add the chicken breasts to the marinade and let sit for at least 15 minutes (or up to 2 hours for more flavor).
While the chicken marinates, prepare the salsa by combining pineapple, mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt in a bowl.
Mix well and set aside.
Heat a grill or skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F/75°C).
Remove the chicken from heat and let it rest for 5 minutes. Slice and serve with the pineapple mango salsa on top.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 2
