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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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320

Ingredients
  

For the Vegan “Chicken Thighs”
  • 2 cups seitan or extra-firm tofu sliced thick
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp lime juice
For the Mango Salsa
  • 1 ripe mango diced
  • ½ red bell pepper finely chopped
  • ¼ red onion minced
  • ½ jalapeño finely diced (optional but recommended for spice)
  • 1 tbsp lime juice
  • 1 tbsp chopped cilantro
  • Salt to taste
For Garnish
  • Lime wedges
  • Extra cilantro

Method
 

  1. Prep the “Chicken”: Toss seitan or tofu in olive oil, garlic powder, paprika, salt, pepper, and lime juice. Let it marinate for 10 minutes.
  2. Cook the Protein: Heat a skillet over medium-high heat. Sear each side for 5–6 minutes until golden and crispy. Set aside.
  3. Make the Mango Salsa: In a bowl, combine mango, bell pepper, onion, jalapeño, lime juice, cilantro, and salt. Toss gently to mix.
  4. Assemble: Plate your crispy vegan “chicken” and top generously with fresh mango salsa.
  5. 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.