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Caribbean Chicken with Mango Salsa

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Caribbean Chicken with Mango Salsa

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Course: Main Course
Cuisine: American
Keyword: Caribbean Chicken with Mango Salsa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 385kcal


  • 1 cup quinoa, uncooked
  • 1 medium mango
  • 1 medium plum tomato
  • 1/4 medium onion, red
  • 1/8 cup cilantro
  • 1 medium lime
  • 1/4 teaspoon salt
  • 1 pound chicken breast
  • 1/2 tablespoon olive oil


  • 6 teaspoon garlic powder
  • 3 teaspoon onion powder
  • 3 teaspoon parsley, dried
  • 1 1/2 teaspoon allspice
  • 3 teaspoon cayenne or red pepper
  • 1 teaspoon sugar
  • 1 teaspoon thyme, dried
  • 1 teaspoon black pepper, ground
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon


  • Cook quinoa as directed on package; cover and set aside once done.
  • Dice mango, tomato, and onion; chop cilantro and toss all into a bowl. Grate 1 teaspoon of lime zest into the bowl and add the juice of the lime. Season with salt, and toss to combine. Cover and refrigerate until ready to serve.
  • Remove any excess fat from chicken breasts and place into a zip-lock bag. Mix together the Caribbean seasoning and add 2 tablespoons to the chicken; shake bag to coat chicken evenly. Store the remaining seasoning in an airtight container.
  • Heat olive oil in a large skillet over medium. Add chicken and cook each side for 5-6 minutes until browned and cooked through.
  • Serve chicken topped with mango salsa, with quinoa on the side.
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Calories: 385kcal | Carbohydrates: 46g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 799mg | Fiber: 7g | Sugar: 9g

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