Mango Coconut Chicken with Corn Salsa Recipe

Mango Coconut Chicken with Corn Salsa Recipe

Last week I prepped Mango Coconut Chicken Recipe with Corn Salsa and easy clean-out-the-pantry turkey soup. I really enjoyed the Mango Coconut Chicken. It was kind of different than what I normally do with chicken but it was super flavorful and marinating it overnight allowed it to stay very moist after cooking. I baked the chicken and it was delicious but I would recommend grilling it when the weather is good. I would also recommend using this marinade on other cuts of chicken, not just breasts. This would be so delicious on drumsticks and thighs!

This week I’m making Thai Chicken Salad with Peanut Sauce and Low-Calorie Zuppa Toscana which are both absolute WINNERS and I will definitely get the recipes up on the blog as soon as I can! While you wait for those, check out my other soups and salads! Pin your faves and let me know in the comments below which recipes you’ve tried so far!

Mango Coconut Chicken with Corn Salsa Recipe pin

Mango Coconut Chicken with Corn Salsa

A fresh and summery mango coconut chicken with corn salsa recipe. Easy to prepare and only 441 calories per serving.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Dish
Cuisine: Chicken Dishes
Servings: 10


Mango Coconut Chicken

  • 4 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 4 tbsp lime juice
  • 2 mango chopped
  • 1/4 cup shredded unsweetened coconut
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 tbsp honey
  • 2 tbsp sriracha

Corn Salsa

  • 1 can corn kernels
  • 1 can black beans drained and rinsed
  • 1 red pepper diced
  • 1 red onion diced
  • 4 cloves garlic crushed
  • 2 tbsp lime juice
  • 2 tbsp sriracha
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/2 cup cilantro chopped

Cilantro Lime Rice

  • 2.5 cups uncooked Rice
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 1/2 cup cilantro chopped


  • Cut each chicken breast in half length-wise and place the chicken breasts into one or two large ziplock bags.
  • In a blender or food processor, add the rest of the marinade ingredients and pulse until smooth. Reserve half of the marinade to use for the sauce. Pour the other half of the marinade into the ziplock bag with the chicken and seal the bag leaving no air in the bag. Refrigerate overnight.
  • Next, combine all the salsa ingredients in a large bowl stir to combine and set aside.
  • Preheat the oven to 450 degrees F and place the chicken on a cookie sheet. when the oven is preheated cook the chicken for 6 minutes and then turn the heat down to 375 dregrees F and cook for another 20 minutes. When done remove from the oven and allow to cool before slicing.
  • Cook your rice using the directions on the package or whatever your desired method may be. Add lime juice olive oil and cilantro after cooking and stir well to combine.
  • Meal Prep: divide the rice, the salsa, and the chicken into 10 containers and top each with the reserved mango sauce. Allow the food to cool to room temperature before placing the lids and refrigerating.



Yield: 10 servings
  • Amount Per Serving:
  • Calories: 415
  • Total Fat: 8.1g
  • Saturated Fat: 3.3g
  • Cholesterol: 105mg
  • Sodium: 188.6mg
  • Carbohydrates: 44.5g
  • Fiber: 4.7g
  • Sugar: 9.3g
  • Protein: 41.8g

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