Tumbado Chicken with Mango Salsa

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender grilled chicken breasts topped with a vibrant mango and avocado salsa, served with cilantro-lime rice. This easy, modern dish embodies the relaxed spirit of corridos tumbados. This Mexican recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 boneless, skinless, about 1.5 pounds chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 clove, minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup, diced mango
• 1/4 cup, diced red onion
• 1/4 cup, chopped cilantro
• 1/2 cup, diced red bell pepper
• 1 cup white rice
• 2 cups water
• 1/2 teaspoon salt
• 1/4 cup, diced avocado

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add 4 boneless, skinless chicken breasts and toss to coat; marinate for 20 minutes at room temperature.
2. Step 2: Heat a grill or skillet over medium-high heat for 5 minutes. Brush with 1 teaspoon olive oil. Place the chicken on the grill and cook for 6 minutes per side, turning once, until the internal temperature reaches 165°F and juices run clear.
3. Step 3: In a small bowl, combine 1 cup diced mango, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1/2 cup diced red bell pepper, and 1 tablespoon lime juice. Toss gently to mix and set aside.
4. Step 4: Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium pot. Add 1 cup white rice, reduce heat to low, cover, and cook for 15 minutes until fluffy. Fluff with a fork.
5. Step 5: Slice the chicken and serve over rice with mango salsa, topped with 1/4 cup diced avocado.