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Chicken with Avocado & Mango Salsa

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 1 pound of chicken thighs or boneless breasts, cubed 
1/4 cup Tomato paste
1 teaspoon Chili powder
1 bell pepper, diced 
1 Tablespoon Roasted Garlic Olive Oil  or Blood Orange Olive Oil  to stay with the fruity theme  or the never go wrong...Arbequina Extra Virgin Olive Oil 
Salsa ingredients:
2 cups Mango, diced (fresh or frozen)
1 Avocado, diced
1 Bell pepper, diced
Salt and pepper to taste
Preheat oven to 375F. In a medium bowl, combine tomato paste, chili powder and roasted garlic olive oil. Add chicken and stir to coat, letting mixture marinate for at least 10 minutes. Put chicken in a shallow baking pan, making sure not to crowd chicken. Top chicken with 1 diced bell pepper and 1 cup mango, the rest is for the salsa. Bake chicken until done, using thermometer to check if the chicken is thoroughly cooked. 
Meanwhile, in another bowl combine salsa ingredients and season with salt and pepper, set aside.
When chicken is done, put salsa on top and enjoy.
*Recipe made with love and creativity by Joan and Chris