Cilantro Lime Chicken with Mango Salsa

By /


This Cilantro Lime Chicken is served next to a deliciously sweet mango salsa with homemade crema. It’s low-carb, high-protein, and full of summer flavors thanks to the vibrant fruit and fresh herbs. 

This was one of my first-ever viral recipes on Fit Foodie Finds. So many of you have seen this video on Facebook and made this meal over the years. It makes my heart so happy 🥰

A plate of sliced grilled chicken breast served over white rice with chopped mango, red bell pepper, red onion, herbs, and a dollop of green sauce.

There is nothing my husband, Mark, loves more than when I make this chicken meal prep for us for lunches for the week. The cilantro lime chicken, the mango salsa! The homemade crema! And the best part? It can be eaten hot or cold! Make a double batch for meal prepping through the entire week. 

To make this cilantro lime chicken as a meal prep recipe, simply marinate the chicken, whip up the mango salsa, and an easy batch of rice (I like to make a big batch in the Instant Pot!), and don’t forget the crema! I like to keep mine separate, and pour over the top of the chicken right before serving. All that is left to do now is assemble your meal prep bowls, and viola — you’re delicious and nourishing weekly meal prep is set to go!

  • High in protein — 24g per serving!
  • GREAT for meal prep.
  • So vibrant and colorful.
  • Loaded with amazing flavor!

Spotlight Worthy Ingredients

  • Chicken thighs: We prefer boneless, skinless chicken thighs for this recipe, but chicken breasts will also work.
  • Diced fresh mango: It’s mango season, people! Fresh mango adds such amazing sweet flavor to this dish.
  • Lime juice: A squeeze of fresh lime juice really freshens up the chicken and brightens the flavor of the mango salsa.
  • Greek yogurt: the homemade crema has a Greek yogurt base, which adds tartness to the sauce. Blended cottage cheese would also work.

Find the list of full ingredients in the recipe card below.

Raw marinated chicken pieces with herbs placed in a black cast iron skillet on a light countertop, perfect for easy chicken meal prep.

How to Make Cilantro Lime Chicken with Mango Salsa

  1. Prepare the chicken marinade: Add the marinade ingredients to a bowl and whisk the ingredients together until combined. Add the chicken and flip the chicken over a few times to make sure it is completely coated in the marinade. Cover and refrigerate for at least 30 minutes and up to overnight for optimal flavor. 
  2. Prepare the mango salsa: Add all of the ingredients for the mango salsa to a bowl and mix to combine. Easy peasy. My mango guacamole would also be delicious!
  3. Blend the crema: Add all of the ingredients for the crema to a small blender and blend until smooth. 
  4. Cook the chicken: Heat 1-2 tablespoons of avocado oil in a large skillet over medium heat. When the oil is hot, add the chicken thighs to the oil. Sear the chicken on each side or until the internal temperature reaches 165ºF. You can also make these chicken thighs on the grill.
  5. Assemble and enjoy! Serve the chicken topped with mango salsa and crema. ENJOY!

Serving Suggestions

I love serving this dish atop white rice, and then obviously paired with the mango salsa and homemade crema. It’s perfect for serving a large group on those summer nights at the cabin.

A glass bowl filled with chopped red onion, red and green bell pepper, mango, jalapeño, and cilantro sits with a gold spoon on a light surface—perfect for adding freshness to your next chicken meal prep.

Top Tips for Cilantro Lime Chicken

This recipe will stay good in your refrigerator for up to 4 days.

We recommend getting glass meal prep containers to easily store and transport your meals. If you plan on keeping this meal prep for longer than 4 days, we suggest freezing it.

A chicken meal prep favorite: grilled chicken slices on white rice, topped with chopped mango salsa, fresh cilantro, and a dollop of creamy herb sauce.

  • Prepare the chicken marinade. Add the lime juice, avocado oil, cilantro, garlic, salt and pepper to a bowl and whisk the ingredients together until combined. Add the chicken and flip the chicken over a few times to make sure it is completely coated in the marinade. Cover and refrigerate for at least 30 minutes and up to overnight.

  • While the chicken is marinating, add all of the ingredients for the mango salsa to a bowl and mix to combine. Set aside for later.

  • Add all of the ingredients for the crema to a small blender and blend until smooth.

  • Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes.

  • Heat 1-2 tablespoons of avocado oil in a large skillet over medium heat. When the oil is hot, add the chicken thighs to the oil. Sear the chicken for 6-9 minutes on each side or until the internal temperature reaches 165ºF.

  • Remove the chicken from the heat. Serve the chicken topped with mango salsa and crema.

  • Chicken thighs usually come in packages of 4 thighs or 6 thighs. This recipe will work with both.
  • I recommend serving this dish over long-grain white rice. Rice is not included in the nutrition information.
  • This recipe was updated in July 2025. Find the original recipe served with cauliflower rice and a black bean salsa HERE.

 

Serving: 1 /4, Calories: 314 kcal, Carbohydrates: 19 g, Protein: 24 g, Fat: 16 g, Fiber: 2 g, Sugar: 15 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Related Posts

Scroll to Top