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Grilled Cumin Chicken with Mango Salsa



  • ¼ cup olive oil
  • ¼ cup lime juice, fresh
  • 1 garlic clove, minced
  • 1 tsp. cumin, ground
  • ½ tsp coriander seeds, crushed
  • 1/8 tsp. cinnamon, ground
    4 peppercorns, crushed
  • 2 4-oz. chicken breasts, boneless and skinless
  • ¼ tsp. kosher salt


  • 1 cup mango, diced
    ¼ cup red onion, diced
  • 3 Tbsp. red jalapeno, seeded and minced
  • 2 Tsp. cilantro, fresh, chopped
  • 1 Tbsp. lime juice, fresh
  • 2 tsp. olive oil
  • 1/8 tsp. kosher salt
  • Black pepper, to taste
  • 2 cups mixed greens


  1. Prepare marinade by combining olive oil, lime juice, garlic, cumin, coriander, cinnamon, and peppercorns in a medium sized bowl or zip lock bag.
  2. Pound chicken breasts to approximately ¼'' thick and add to marinade. Let sit for 20 minutes.
  3. Prepare salsa by combining mango, red onion, jalapeno, cilantro, lime juice, olive oil in a small bowl. Season with 1/8 tsp. salt and pepper to taste.
  4. Season both sides of chicken breasts with ¼ tsp salt and grill until chicken reaches an internal temperature of 165ºF. Tip: use aluminum foil on grill to avoid charring the chicken.
  5. Place chicken on top of mixed greens and spoon salsa over chicken. Serve immediately.

Yield: 2 servings
Serving Size: 1 chicken breast
Source: BWH Food Service

grilled cumin chicken nutrition label


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