Mango BBQ Chicken with Mango Salsa and Rice

Tonight’s salsa includẹs cubẹd avocado, mango, blood orangẹ, rẹd onion, cilantro, jalapẹño, salt and pẹppẹr. I pairẹd it with jasminẹ ricẹ and organic grillẹd chickẹn marinatẹd in BBQ saucẹ. Supẹr ẹasy and packẹd with flavor

For The Salsa

  • 1 avocado, cubed
  • 1 mango, peeled and cubed
  • 1 blood orange, peeled and cubed
  • 1/4 red onion, finely chopped
  • Handful of cilantro
  • 1/2 jalapeño, seeds removed and finely diced
  • Salt and pepper, to taste

For The Bowls

  • 1 cup raw Jasmine rice
  • 4 boneless skinless chicken breasts
  • 1/2 cup BBQ sauce


  1. Combine all salsa ingredients in a bowl and mix together. Set aside for later.
  2. Combine the chicken breast and BBQ sauce in a sealed plastic bag or container. Move the chicken around until fully coated in sauce. Marinate in the fridge for 4 hours or overnight.
  3. When chicken had marinated, preheat a lightly oiled grill pan over medium heat and cook chicken for about 8 minutes on each side, or until cooked through.


Recipe adapted from thefeedfeed
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