That sounds like a delicious and vibrant dish! Here’s a recipe for Lemon Ginger Chicken with Pineapple Mango Salsa:
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 tsp honey
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
For the Pineapple Mango Salsa
-
- ½ cup fresh pineapple, diced
- ½ cup fresh mango, diced
- ¼ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, minced (optional, for heat)
- 1 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Marinate the Chicken:
- In a bowl, mix olive oil, lemon juice, lemon zest, ginger, garlic, honey, salt, pepper, and paprika.
- Add the chicken and coat well. Cover and marinate for at least 30 minutes (or up to 4 hours in the fridge).
- Prepare the Salsa:
- In a mixing bowl, combine pineapple, mango, bell pepper, red onion, jalapeño (if using), and cilantro.
- Squeeze in the lime juice and mix well.
- Season with salt and pepper. Set aside to let the flavors meld.
- Cook the Chicken:
- Heat a grill pan or skillet over medium heat.
- Cook the chicken for about 5-7 minutes per side, or until fully cooked (internal temp of 165°F / 75°C).
- Let it rest for a few minutes before slicing.
- Serve:
- Plate the chicken and top with the pineapple mango salsa.
- Serve with rice, quinoa, or a fresh salad for a complete meal.
Would you like any modifications, maybe a Moroccan twist to it?
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