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Mango Salsa Chicken


1 lb Boneless Skinless Chicken Breasts

1/3 c Fresh Orange Juice

2 tbsp Fresh Lime Juice

2 tbsp Extra-Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Oregano

1/2 tsp Ground Cumin

1/2 tsp Paprika

Himalayan Sea Salt

Ground black pepper


1 1/2 c Chopped Mango (approx. 2 small mangos)

1 c Pineapple, chopped

1/2 Small Onion, finely chopped

1 Clove Garlic, minced

3 tbsp Lime Juice

1 tbsp Chopped Fresh Cilantro


Whisk together marinade ingredients in a medium bowl. Add chicken breasts, tossing to coat both sides evenly. Cover bowl with plastic wrap and refrigerate. In a medium bowl, combine ingredients for mango salsa. Toss to combine and season to taste with sea salt and pepper. Refrigerate. Grease large skillet and heat over medium high heat. Season both sides of each chicken breast with salt and pepper to taste, then add chicken to the skillet. Cook until golden on both sides and cooked through. Remove from heat and let cool, then cut and add to bowls. Serve chicken warm with your choice of healthy vegetables and carbs. Our favorite is in a taco or rice bowl -- a little bit of rice with romaine lettuce and black beans, drizzled with lime juice and Sriracha to taste.

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