Chicken Thighs with Mango Salsa Recipe
Sunshine on a plate, darling—that’s this Chicken Thighs with Mango Salsa Recipe (vegan and fabulous, obviously). Picture golden, juicy “thighs” paired with sweet, tangy mango salsa that practically flirts with your taste buds. It’s tropical, vibrant, and just the right balance of spicy and refreshing—like a beach vacation without sand in your shoes. This dish screams confidence, color, and “yes, I totally made this from scratch.” You’ll sauté, toss, and plate it like a five-star chef—while sipping something fruity, naturally. So grab that skillet, queen—it’s time to turn your dinner into a tropical daydream.
Chicken Thighs with Mango Salsa Recipe
A bright and zesty vegan take on Chicken Thighs with Mango Salsa—sweet, tangy, spicy, and completely plant-powered perfection.
Ingredients
Method
- Prep the “Chicken”: Toss seitan or tofu in olive oil, garlic powder, paprika, salt, pepper, and lime juice. Let it marinate for 10 minutes.
- Cook the Protein: Heat a skillet over medium-high heat. Sear each side for 5–6 minutes until golden and crispy. Set aside.
- Make the Mango Salsa: In a bowl, combine mango, bell pepper, onion, jalapeño, lime juice, cilantro, and salt. Toss gently to mix.
- Assemble: Plate your crispy vegan “chicken” and top generously with fresh mango salsa.
- Serve & Slay: Garnish with lime wedges and extra cilantro for that tropical flair. Take a bow—you just made art.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 23g
Vitamins & Minerals (Per Serving)
- Vitamin C: 45%
- Iron: 19%
- Calcium: 14%
- Vitamin A: 25%
- Magnesium: 16%
Additional Notes/Tips
- Use pineapple instead of mango for a fun twist—because chaos can taste delicious.
- Add avocado cubes for creamy texture and drama.
- Pair with coconut rice or quinoa for that beachy goddess vibe.
- Chill the salsa for 15 minutes to let the flavors mingle.
- Warning: this dish might make your Instagram followers hungry.
