Name: Low-Sodium Grilled Chicken with Fresh Mango Avocado Salsa
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g); 2 tbsp extra virgin olive oil; 2 tbsp fresh lime juice; 1 tbsp fresh orange juice; 2 cloves garlic, finely minced; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp black pepper; 1/4 tsp onion powder; 1 ripe mango, peeled, pitted, and diced; 1 ripe avocado, pitted and diced; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, finely chopped; 1 jalapeno pepper, seeded and finely diced (optional); 2 tbsp fresh lime juice; 1/4 tsp ground black pepper

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Yield: 4 servings

Low-Sodium Grilled Chicken with Fresh Mango Avocado Salsa

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Flame-grilled, citrus-marinated chicken breast served with a bright, refreshing salsa featuring ripe mango, creamy avocado, red onion, cilantro, and fresh lime juice. A vibrant, low-sodium dish packed with lean protein and healthy fats.

Prep Time 20 minutes

Cook Time 12 minutes

Marinade Time 30 minutes

Total Time 1 hour 2 minutes

Ingredients

For the Low-Sodium Citrus Chicken Marinade

4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
1 tbsp fresh orange juice
2 cloves garlic, finely minced
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp black pepper
1/4 tsp onion powder

For the Mango Avocado Salsa

1 ripe mango, peeled, pitted, and diced
1 ripe avocado, pitted and diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, finely chopped
1 jalapeno pepper, seeded and finely diced (optional)

2 tbsp fresh lime juice
1/4 tsp ground black pepper

Instructions

Marinate the Chicken: In a shallow dish or zip-top bag, whisk together olive oil, lime juice, orange juice, garlic, smoked paprika, cumin, chili powder, black pepper, and onion powder. Add chicken breasts, coat evenly, cover, and refrigerate for 30 minutes to 2 hours.
Make the Salsa: In a medium bowl, gently combine the diced mango, avocado, red onion, cilantro, jalapeno, lime juice, and black pepper. Cover and set aside at room temperature while grilling chicken.
Preheat Grill: Heat an outdoor grill or indoor cast-iron grill pan to medium-high heat (about 375°F–400°F / 190°C–200°C). Lightly oil the grates.

Grill Chicken: Remove chicken from marinade, shaking off excess. Place on the grill and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
Rest and Serve: Transfer chicken to a plate, cover loosely with foil, and let rest for 5 minutes. Top each grilled chicken breast generously with fresh Mango Avocado Salsa and serve immediately.

Notes

Salt Control: This recipe uses fresh citrus juices, garlic, and smoky spices (paprika and cumin) to build deep flavor without relying on added sodium.

Avocado Prep: Add the avocado to the salsa right before serving to prevent browning, and ensure it is tossed thoroughly in the lime juice.
Pounding Chicken: For even cooking on the grill, pound the thicker parts of the chicken breasts to an even 1/2-inch thickness before marinading.

Nutrition Information:

Yield:

Serving Size:

1 grilled chicken breast + 1/2 cup mango avocado salsa
Amount Per Serving: Calories: 367Total Fat: 17gSaturated Fat: 3gUnsaturated Fat: 14gCholesterol: 101mgSodium: 111mgCarbohydrates: 14gFiber: 4gSugar: 7gProtein: 39g

Low-Sodium Grilled Chicken with Mango Avocado Salsa Recipe