# Components:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - Juice of 1 lime
→ For the Mango Avocado Salsa
09 - 1 large ripe mango, peeled, pitted, and diced
10 - 1 ripe avocado, diced
11 - 1/2 small red onion, finely chopped
12 - 1/2 red bell pepper, diced
13 - 1 small jalapeño, seeded and finely chopped
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt and pepper to taste
# Directions:
01 - Preheat grill to medium-high heat, approximately 400°F (200°C).
02 - In a small mixing bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, salt, freshly ground black pepper, and lime juice. Whisk until well blended.
03 - Place chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, ensuring each piece is thoroughly coated. Marinate for minimum 15 minutes.
04 - In a medium mixing bowl, combine diced mango, avocado, finely chopped red onion, diced bell pepper, seeded jalapeño, fresh cilantro, lime juice, salt, and pepper. Gently toss to combine. Set aside.
05 - Place marinated chicken breasts on preheated grill. Cook for 6–7 minutes per side until cooked through, with internal temperature reaching 165°F (74°C).
06 - Remove chicken from grill and allow to rest for 5 minutes before slicing.
07 - Slice chicken and serve generously topped with mango avocado salsa.
