25+ Savory Mexican Boneless Chicken Breast Recipes to Delight

When it comes to Mexican cuisine, the bold flavors, rich spices, and vibrant ingredients never fail to impress.

Chicken is a versatile protein that takes on the essence of these flavors effortlessly, and when paired with the rich, dynamic spices of Mexican cooking, it becomes something truly spectacular.

If you love Mexican food and enjoy the ease of cooking boneless chicken breasts, you’re in for a treat!

In this blog post, we’ve rounded up over 25 incredible Mexican boneless chicken breast recipes that will transport your taste buds to the heart of Mexico.

Whether you’re craving something spicy, creamy, or tangy, you’ll find the perfect recipe to suit your mood.

Get ready to explore the diversity of Mexican flavors and elevate your dinner game with these delicious dishes!

25+ Savory Mexican Boneless Chicken Breast Recipes to Delight

With so many vibrant and flavorful Mexican boneless chicken breast recipes to choose from, it’s easy to see why this protein is such a go-to option for home cooks.

From spicy chipotle to creamy avocado sauces, each recipe brings a unique combination of traditional Mexican spices and fresh ingredients that make every bite unforgettable.

Whether you’re cooking for a family dinner or impressing guests at your next gathering, these recipes offer something for every occasion.

The best part? Boneless chicken breasts are easy to cook, versatile, and can be paired with a wide variety of sides to complete your Mexican feast.

So, fire up the stove, grab your favorite ingredients, and enjoy these mouthwatering dishes that will leave everyone asking for more!

Grilled Boneless Chicken Breast with Mango Salsa

This grilled boneless chicken breast recipe is bursting with tropical flavors, featuring a juicy and tender chicken paired with a refreshing mango salsa. The marinade for the chicken uses a blend of lime, garlic, and cumin, while the salsa is made with ripe mango, cilantro, and a hint of chili for a balance of sweetness and spice. This dish is perfect for a summer BBQ or a quick weeknight dinner that impresses.

Ingredients for Chicken Marinade:

• 4 boneless, skinless chicken breasts
• 1 lime (zested and juiced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Ingredients for Mango Salsa:

• 2 ripe mangoes (peeled, pitted, and diced)
• 1 small red onion (finely chopped)
• 1/4 cup fresh cilantro (chopped)
• 1 small red chili (finely chopped)
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, combine the lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper. Whisk until well combined.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. While the chicken marinates, prepare the mango salsa. In a mixing bowl, combine the diced mango, red onion, cilantro, chili, and lime juice. Toss well and season with salt to taste. Set aside.
4. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side or until the internal temperature reaches 165°F.
5. Once the chicken is cooked, allow it to rest for a few minutes before slicing.
6. Serve the grilled chicken topped with a generous spoonful of mango salsa.

This grilled boneless chicken breast with mango salsa is a perfect combination of savory and sweet, with the spices in the marinade elevating the smoky flavor of the grilled chicken, while the mango salsa adds a bright, fresh contrast. It’s a versatile dish that pairs beautifully with rice, quinoa, or a simple salad, and is sure to become a favorite in your recipe rotation. Plus, it’s a healthier option that doesn’t compromise on taste!

Mexican Boneless Chicken Breast in Chipotle Cream Sauce

This recipe features tender boneless chicken breasts cooked in a rich and smoky chipotle cream sauce. The smoky heat from the chipotle peppers, combined with the creamy sauce made from sour cream and a touch of lime, creates a mouthwatering dish that’s both comforting and exciting. It’s perfect for serving over rice or with warm tortillas for a true Mexican-inspired meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 chipotle peppers in adobo sauce (chopped)
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 tablespoon fresh cilantro (chopped)

Instructions:

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken and set it aside.
3. In the same skillet, add the chopped chipotle peppers, garlic powder, cumin, and lime juice. Stir to combine and cook for 1-2 minutes.
4. Add the chicken broth and bring the sauce to a simmer. Let it cook for 3-4 minutes until it reduces slightly.
5. Stir in the sour cream and continue to cook for another 2-3 minutes, making the sauce creamy and rich.
6. Return the chicken to the skillet and coat it with the chipotle cream sauce. Let it simmer for an additional 5 minutes to absorb the flavors.
7. Garnish with fresh cilantro before serving.

This Mexican boneless chicken breast in chipotle cream sauce brings together a delightful balance of creamy, smoky, and spicy flavors. The richness of the sour cream-based sauce perfectly complements the tender chicken, making each bite satisfying and flavorful. It’s a great dish for any occasion and pairs wonderfully with sides like Mexican rice, beans, or even a side of sautéed vegetables. Whether you’re hosting a family dinner or just craving a comforting meal, this recipe delivers bold Mexican flavors in every bite.

Boneless Chicken Breast Tacos with Avocado-Cilantro Sauce

These boneless chicken breast tacos are a fresh and vibrant take on a Mexican classic. The chicken is seasoned with a zesty blend of lime, garlic, and chili powder, then grilled and sliced into juicy strips. The real star of the show, though, is the creamy avocado-cilantro sauce that adds a burst of flavor to each taco. These tacos are light yet packed with flavor, perfect for a casual weeknight meal or a fun gathering with friends.

Ingredients for Chicken Marinade:

• 4 boneless, skinless chicken breasts
• 1 lime (zested and juiced)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Ingredients for Avocado-Cilantro Sauce:

• 1 ripe avocado (pitted and peeled)
• 1/4 cup fresh cilantro
• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons lime juice
• Salt and pepper to taste
• 1 small jalapeño (optional, for heat)

To Serve:

• 8 small soft corn tortillas
• Shredded lettuce
• Diced tomatoes
• Red onion (thinly sliced)

Instructions:

1. In a bowl, combine lime juice, lime zest, garlic, chili powder, paprika, olive oil, salt, and pepper. Whisk until well combined.
2. Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
3. While the chicken marinates, prepare the avocado-cilantro sauce. In a blender or food processor, combine the avocado, cilantro, Greek yogurt, lime juice, salt, pepper, and jalapeño (if using). Blend until smooth and creamy. Set aside.
4. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked through.
5. Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
6. Warm the tortillas in a dry skillet or on the grill for about 30 seconds per side.
7. To assemble the tacos, place a few slices of chicken in each tortilla and top with shredded lettuce, diced tomatoes, red onion, and a generous drizzle of the avocado-cilantro sauce.

These boneless chicken breast tacos with avocado-cilantro sauce are a refreshing and flavorful option for taco night. The chicken is juicy and perfectly seasoned, while the creamy avocado sauce adds an irresistible richness that complements the toppings. These tacos are customizable, and you can add your favorite toppings like cheese or salsa for an even more personal touch. They’re a great, healthy choice for anyone craving the fresh, bold flavors of Mexican cuisine without the heaviness. These tacos will quickly become a go-to meal for any occasion!

Boneless Chicken Breast Enchiladas with Green Sauce

These boneless chicken breast enchiladas are a crowd-pleasing Mexican comfort food that combines tender chicken with a tangy green enchilada sauce and melted cheese. The chicken is simmered in a flavorful blend of herbs and spices, then wrapped in corn tortillas and smothered in a zesty green sauce made with tomatillos, cilantro, and green chilies. It’s the perfect dish to serve for family gatherings, dinner parties, or a cozy meal at home.

Ingredients for Chicken:

• 4 boneless, skinless chicken breasts
• 1 medium onion (quartered)
• 2 cloves garlic (peeled)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups chicken broth

Ingredients for Enchilada Sauce:

• 6 tomatillos (husked and rinsed)
• 1 small onion (chopped)
• 2 cloves garlic (peeled)
• 2 fresh green chilies (such as serrano or jalapeño)
• 1/4 cup fresh cilantro
• 1/2 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt to taste

To Assemble:

• 8 corn tortillas
• 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, add the chicken breasts, quartered onion, garlic cloves, cumin, chili powder, salt, pepper, and chicken broth. Bring to a simmer and cook for 25-30 minutes until the chicken is cooked through and tender.
2. Remove the chicken from the pot and shred it using two forks. Set aside.
3. For the sauce, combine the tomatillos, onion, garlic, green chilies, and a pinch of salt in a blender or food processor. Blend until smooth.
4. Heat a pan over medium heat and add the sauce. Cook for 5-6 minutes until it thickens slightly. Stir in lime juice and cilantro, adjusting seasoning to taste.
5. Preheat your oven to 375°F. Lightly heat the corn tortillas on a skillet or microwave to make them pliable.
6. Spread a thin layer of green sauce on the bottom of a 9×13-inch baking dish. Fill each tortilla with shredded chicken and roll it up, placing the seam side down in the dish.
7. Pour the remaining green sauce over the enchiladas and top with shredded cheese.
8. Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.

These boneless chicken breast enchiladas with green sauce are a flavorful and satisfying Mexican dish. The tender, seasoned chicken combined with the tangy and slightly spicy green sauce makes for a delicious meal that is both comforting and vibrant. The gooey melted cheese ties everything together, creating the perfect bite every time. These enchiladas are ideal for a hearty dinner, and leftovers (if you have any) can be enjoyed the next day! It’s a great way to bring the flavors of Mexico to your home with ease.

Mexican Boneless Chicken Breast with Mole Poblano Sauce

Mole poblano is one of Mexico’s most iconic and complex sauces, rich in flavor and history. This recipe brings together tender boneless chicken breasts with the deep, chocolate-infused flavors of mole poblano sauce. The chicken is cooked in the mole sauce, allowing it to absorb its rich, smoky, and slightly sweet flavors. The dish is often served with rice, beans, and tortillas for a complete, satisfying meal.

Ingredients for Mole Poblano:

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 2 cloves garlic (minced)
• 1 dried ancho chili (seeds removed)
• 1 dried pasilla chili (seeds removed)
• 1/4 cup almonds (chopped)
• 1 tablespoon sesame seeds
• 1/4 cup raisins
• 2 tablespoons cocoa powder
• 1/4 cup tomato paste
• 1/2 cup chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• Salt to taste
• 2 tablespoons sugar
• 1 tablespoon peanut butter
• 2 tablespoons dark chocolate (chopped)

To Serve:

• 4 boneless, skinless chicken breasts
• Fresh cilantro (for garnish)
• Rice (for serving)

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
2. Add the ancho and pasilla chilies, almonds, sesame seeds, raisins, cocoa powder, and cinnamon to the pan. Stir to combine and cook for 5 minutes.
3. Stir in the tomato paste and chicken broth, bringing the mixture to a simmer. Cook for 10-12 minutes until the sauce thickens slightly.
4. Add the sugar, peanut butter, and dark chocolate to the sauce, stirring until melted and smooth.
5. Using an immersion blender or a regular blender, blend the sauce until smooth. If the sauce is too thick, add a bit more chicken broth to reach your desired consistency. Season with salt to taste.
6. In a large skillet, heat a little olive oil over medium-high heat. Season the chicken breasts with salt and pepper, and cook them in the skillet for 6-7 minutes per side until browned and cooked through.
7. Pour the mole sauce over the cooked chicken breasts, ensuring they are coated evenly. Let the chicken simmer in the sauce for an additional 5 minutes to absorb the flavors.
8. Serve the chicken with rice, spooning extra mole sauce over the top, and garnish with fresh cilantro.

This Mexican boneless chicken breast with mole poblano sauce is a rich and flavorful dish that transports you straight to the heart of Mexican cuisine. The mole poblano sauce, with its deep, complex flavors and hint of chocolate, is the perfect complement to the tender chicken. This is a meal that will impress guests and satisfy your cravings for bold, layered flavors. Serve it with rice to absorb the sauce, and enjoy a taste of Mexico’s culinary tradition in every bite.

Mexican Boneless Chicken Breast with Avocado and Lime Marinade

This light yet flavorful boneless chicken breast recipe combines the freshness of avocado and the tang of lime for a marinade that infuses the chicken with zesty flavors. The chicken is marinated and grilled to perfection, offering a juicy and tender bite. Paired with a refreshing salad or in tacos, this recipe brings out the freshness of Mexican ingredients, making it a perfect dish for any time of year.

Ingredients for Marinade:

• 4 boneless, skinless chicken breasts
• 1 ripe avocado (peeled and pitted)
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 2 cloves garlic (minced)
• 1/4 cup fresh cilantro (chopped)
• Salt and pepper to taste

To Serve:

• 8 small soft tortillas (optional for tacos)
• Shredded lettuce
• Diced tomatoes
• Red onion (sliced)
• Fresh cilantro (for garnish)

Instructions:

1. In a blender or food processor, combine the avocado, olive oil, lime juice, lime zest, garlic, cilantro, salt, and pepper. Blend until smooth.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes to marinate.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. Allow the chicken to rest for a few minutes before slicing.
5. To serve, place the sliced chicken in warm tortillas with shredded lettuce, diced tomatoes, red onion, and fresh cilantro.

This Mexican boneless chicken breast with avocado and lime marinade offers a refreshing twist on grilled chicken. The creamy avocado pairs wonderfully with the tangy lime, making the chicken incredibly flavorful and juicy. This dish is light yet satisfying and can be served in tacos or as part of a larger meal. It’s perfect for a quick and healthy weeknight dinner or for a casual gathering with friends and family. This recipe brings together the best of Mexican cuisine in a simple yet delicious way.

Spicy Mexican Boneless Chicken Breast with Roasted Poblano Sauce

This dish features boneless chicken breasts cooked in a rich, smoky roasted poblano sauce, delivering a mild heat and deep flavor profile. The roasted poblano peppers are blended into a creamy sauce that perfectly complements the tender chicken, making it a delicious and satisfying meal. This flavorful chicken dish pairs beautifully with rice, beans, or a side of fresh tortillas for a complete Mexican feast.

Ingredients for Roasted Poblano Sauce:

• 4 poblano peppers (roasted, peeled, and seeds removed)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Ingredients for Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Roast the poblano peppers by placing them on an open flame or under a broiler, turning them until charred all over. Place the peppers in a sealed bag or bowl to steam for 10 minutes, then peel off the skin and remove the seeds.
2. In a blender, combine the roasted poblano peppers, onion, garlic, heavy cream, chicken broth, cumin, salt, and pepper. Blend until smooth.
3. Heat olive oil in a skillet over medium heat. Season the chicken breasts with chili powder, paprika, salt, and pepper. Cook the chicken for 6-7 minutes per side or until golden brown and fully cooked through (internal temperature of 165°F). Remove and set aside.
4. In the same skillet, pour the poblano sauce and bring it to a simmer. Allow it to cook for 3-4 minutes, letting the flavors meld together.
5. Return the chicken to the skillet, spoon some of the sauce over the chicken, and let it simmer for 5 minutes to soak in the flavors.
6. Serve the chicken with rice or beans, drizzling extra sauce on top.

The smoky, mild heat of the roasted poblano sauce combined with the juicy boneless chicken breasts creates an incredibly flavorful dish. The richness of the cream in the sauce complements the chicken perfectly, making it a memorable meal. This spicy Mexican boneless chicken recipe is perfect for a comforting dinner that captures the essence of Mexican cuisine with ease. Whether paired with rice or served on tortillas, it’s a dish that everyone will enjoy.

Mexican Boneless Chicken Breast with Cilantro Lime Rice

This recipe combines flavorful boneless chicken breasts with a side of vibrant cilantro lime rice. The chicken is seasoned with a zesty lime marinade, grilled to perfection, and served alongside a fragrant rice dish infused with fresh cilantro and lime. This meal is light, refreshing, and bursting with Mexican flavors, making it an excellent choice for a weeknight dinner or a festive gathering.

Ingredients for Chicken Marinade:

• 4 boneless, skinless chicken breasts
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Ingredients for Cilantro Lime Rice:

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro (chopped)
• 2 tablespoons lime juice
• Salt to taste

Instructions:

1. In a small bowl, combine lime juice, olive oil, garlic powder, chili powder, salt, and pepper. Place the chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
2. For the rice, rinse the rice under cold water to remove excess starch. In a medium pot, bring 2 cups of water to a boil. Add the rice, olive oil, and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is tender.
3. While the rice cooks, preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, until cooked through and the internal temperature reaches 165°F.
4. Once the rice is cooked, fluff it with a fork and stir in the chopped cilantro and lime juice.
5. Serve the grilled chicken alongside the cilantro lime rice, garnishing with additional cilantro if desired.

This Mexican boneless chicken breast with cilantro lime rice is a wonderfully fresh and vibrant dish that celebrates the flavors of Mexico. The juicy, lime-marinated chicken paired with the zesty, herb-infused rice creates a balanced and satisfying meal. This recipe is easy to prepare and can be served as a stand-alone dish or with a side of black beans or grilled vegetables for extra flavor. Whether you’re hosting a casual dinner or simply craving something light and delicious, this dish won’t disappoint.

Mexican Boneless Chicken Breast Fajitas

These Mexican boneless chicken breast fajitas bring together juicy chicken, colorful bell peppers, and onions, all seasoned with a classic fajita spice mix. The chicken is marinated in lime and cumin, then sautéed with vegetables for a sizzling, flavorful meal. This dish is perfect for serving in soft flour tortillas and can be topped with sour cream, guacamole, or your favorite salsa for added flavor.

Ingredients for Chicken Marinade:

• 4 boneless, skinless chicken breasts (sliced into thin strips)
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

Ingredients for Fajitas:

• 2 bell peppers (sliced into thin strips)
• 1 large onion (sliced into thin strips)
• 2 tablespoons olive oil
• 8 small flour tortillas
• Sour cream, guacamole, and salsa (for serving)

Instructions:

1. In a bowl, combine lime juice, olive oil, cumin, chili powder, garlic powder, salt, and pepper. Add the sliced chicken to the marinade and refrigerate for at least 30 minutes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, until it is fully cooked through and lightly browned.
3. Remove the chicken from the skillet and set it aside. In the same skillet, add the remaining tablespoon of olive oil and sauté the bell peppers and onions for 5-7 minutes, or until they are tender and slightly charred.
4. Return the chicken to the skillet and toss it with the vegetables for 1-2 minutes to combine and heat through.
5. Warm the tortillas in a dry skillet or microwave for a few seconds.
6. Serve the fajita mixture in warm tortillas, topped with sour cream, guacamole, and salsa.

These Mexican boneless chicken breast fajitas are full of vibrant colors and bold flavors. The marinated chicken, combined with the tender bell peppers and onions, creates a perfect balance of savory, spicy, and slightly sweet notes. This dish is versatile and can be customized with your favorite toppings and sides. Whether served for a family dinner, a casual gathering, or taco night, these fajitas are guaranteed to be a hit with everyone.

Mexican Boneless Chicken Breast with Chipotle Cream Sauce

This dish features tender boneless chicken breasts served with a smoky, spicy chipotle cream sauce that adds a rich, tangy, and slightly spicy kick to the chicken. The sauce, made from smoky chipotle peppers in adobo sauce, is perfectly balanced with the creaminess of sour cream and the brightness of lime. It’s an ideal dish for anyone who loves a little heat combined with creamy richness, and it pairs wonderfully with rice, potatoes, or a fresh salad.

Ingredients for Chipotle Cream Sauce:

• 2 chipotle peppers in adobo sauce (chopped)
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt to taste

Ingredients for Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. In a small bowl, combine the chopped chipotle peppers, sour cream, heavy cream, lime juice, olive oil, garlic powder, and salt. Mix well and set aside.
2. In a separate bowl, season the chicken breasts with cumin, paprika, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked through (internal temperature of 165°F).
4. Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, pour in the chipotle cream sauce and bring it to a gentle simmer for 2-3 minutes, allowing it to thicken slightly.
5. Return the chicken to the skillet, spoon some sauce over the top, and let it simmer for an additional 3-4 minutes.
6. Serve the chicken with extra sauce, paired with rice, roasted vegetables, or a fresh side salad.

The smoky heat of the chipotle cream sauce elevates the simple boneless chicken breasts into a flavorful, indulgent dish. The creamy sauce adds richness, while the chipotle peppers bring just the right amount of spice. Whether served with a side of rice or wrapped in tortillas for tacos, this Mexican boneless chicken breast recipe is a guaranteed crowd-pleaser. It’s a perfect balance of spicy, creamy, and tangy, offering a satisfying meal with a unique flavor profile.

Mexican Boneless Chicken Breast with Mango Salsa

This vibrant and refreshing dish features juicy boneless chicken breasts paired with a zesty and sweet mango salsa. The tangy marinade with lime and chili powder infuses the chicken with flavor, while the mango salsa adds a fresh burst of tropical sweetness, making it the perfect light and summery Mexican meal. This dish is perfect for a healthy, flavorful dinner or for impressing guests at a summer gathering.

Ingredients for Chicken Marinade:

• 4 boneless, skinless chicken breasts
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Ingredients for Mango Salsa:

• 2 ripe mangoes (peeled and diced)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh cilantro (chopped)
• 1 small jalapeño (seeds removed, finely chopped)
• 1 tablespoon lime juice
• Salt to taste

Instructions:

1. In a small bowl, combine lime juice, olive oil, chili powder, cumin, salt, and pepper. Place the chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
2. While the chicken marinates, prepare the mango salsa. In a bowl, combine the diced mangoes, red onion, cilantro, jalapeño, and lime juice. Stir well and season with salt to taste. Set aside.
3. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side or until the internal temperature reaches 165°F.
4. Once the chicken is cooked, allow it to rest for a few minutes before slicing.
5. Serve the chicken topped with the fresh mango salsa, and garnish with additional cilantro if desired.

This Mexican boneless chicken breast with mango salsa is a refreshing and colorful dish that brings together the flavors of summer. The chicken, marinated in zesty lime and chili, provides a savory base that is perfectly complemented by the sweet, tangy mango salsa. The addition of fresh cilantro and jalapeño gives the dish a bright kick, making it a perfect choice for outdoor dining or a light dinner. It’s a healthy and vibrant meal that will transport you to tropical Mexico with every bite.

Mexican Boneless Chicken Breast with Roasted Tomato Salsa

This dish pairs succulent boneless chicken breasts with a smoky, roasted tomato salsa that brings depth and richness to the meal. The tomatoes, charred to perfection, are combined with onions, garlic, and chilies to create a tangy and savory salsa that perfectly complements the grilled chicken. This meal is bursting with traditional Mexican flavors and is perfect for serving with warm tortillas, rice, or alongside grilled vegetables.

Ingredients for Roasted Tomato Salsa:

• 4 ripe tomatoes
• 1 small onion (quartered)
• 2 cloves garlic (unpeeled)
• 2 jalapeño peppers (or to taste)
• 1/4 cup fresh cilantro (chopped)
• 1 tablespoon lime juice
• Salt to taste

Ingredients for Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven’s broiler or heat a grill. Place the tomatoes, onion, garlic, and jalapeño peppers on a baking sheet or grill pan and broil or grill for 10-15 minutes, turning occasionally, until the tomatoes are charred and the garlic and onions are softened.
2. Once roasted, remove the vegetables from the heat and allow them to cool for a few minutes. Peel the garlic cloves and remove the seeds from the jalapeños, if desired.
3. In a blender or food processor, combine the roasted tomatoes, onion, garlic, jalapeños, cilantro, lime juice, and salt. Blend until smooth, adjusting seasoning to taste.
4. Season the chicken breasts with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet over medium-high heat, and cook the chicken for 6-7 minutes per side until golden brown and fully cooked.
5. Serve the chicken topped with the roasted tomato salsa, and garnish with additional cilantro or a squeeze of lime.

The roasted tomato salsa adds a smoky, rich flavor to the boneless chicken breasts, enhancing the natural taste of the chicken with every bite. The salsa, made with charred vegetables and fresh cilantro, is the perfect complement to the seasoned chicken, creating a harmonious blend of flavors. This dish is a delicious example of traditional Mexican cooking and is perfect for serving at family dinners or festive gatherings. Paired with warm tortillas or rice, it makes for a complete, satisfying meal.

Mexican Boneless Chicken Breast with Avocado Crema

This recipe features boneless chicken breasts cooked to juicy perfection, served with a velvety avocado crema sauce that adds a creamy, refreshing contrast to the chicken. The avocado crema, made with ripe avocados, sour cream, and lime juice, complements the tender chicken with its smooth texture and zesty flavor. This dish is light, yet satisfying, perfect for a weeknight meal or a light Mexican-inspired lunch.

Ingredients for Avocado Crema:

• 2 ripe avocados (peeled and pitted)
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 clove garlic (minced)
• Salt to taste
• 1 tablespoon cilantro (chopped)

Ingredients for Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. In a food processor or blender, combine the avocado, sour cream, lime juice, garlic, salt, and cilantro. Blend until smooth and creamy. Taste and adjust seasoning as needed, adding more salt or lime juice to your preference. Set aside.
2. Season the chicken breasts with paprika, garlic powder, cumin, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side, or until the chicken is golden brown and fully cooked through (internal temperature of 165°F).
4. Remove the chicken from the skillet and let it rest for a few minutes.
5. Slice the chicken and serve it topped with the avocado crema. You can also serve it with a side of rice or warm tortillas.

This Mexican boneless chicken breast with avocado crema offers a perfect balance of rich, creamy texture from the avocado crema and savory, juicy chicken. The lime juice adds brightness to the dish, while the spices provide a mild warmth. This is a fresh and healthy meal that’s ideal for anyone craving a lighter, yet satisfying, Mexican-inspired dinner. The avocado crema elevates the chicken, making this dish both flavorful and indulgent, without being heavy.

Mexican Boneless Chicken Breast in Mole Sauce

This recipe features boneless chicken breasts cooked in a rich, complex mole sauce. Mole is a traditional Mexican sauce made from a variety of ingredients like chiles, chocolate, and spices, resulting in a deeply flavorful, slightly sweet, and savory sauce. The chicken absorbs the flavors of the mole, creating a dish that’s perfect for a special dinner or a celebratory occasion. This rich, flavorful dish is often served with rice or tortillas to soak up the sauce.

Ingredients for Mole Sauce:

• 2 dried ancho chiles
• 2 dried pasilla chiles
• 1 tablespoon sesame seeds
• 1 tablespoon pumpkin seeds
• 1/4 cup dark chocolate (chopped)
• 1/2 onion (chopped)
• 2 cloves garlic (minced)
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1 tablespoon olive oil
• Salt to taste

Ingredients for Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. For the mole sauce, heat a skillet over medium heat and dry-toast the ancho and pasilla chiles until fragrant. Remove the stems and seeds and place the chiles in a bowl of hot water to soften for about 10 minutes.
2. In the same skillet, toast the sesame seeds and pumpkin seeds for 1-2 minutes until golden. Remove and set aside.
3. Once the chiles are softened, place them in a blender with the toasted seeds, chocolate, onion, garlic, chicken broth, cumin, cinnamon, and salt. Blend until smooth.
4. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with cumin, salt, and pepper. Cook the chicken for 6-7 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F).
5. Once the chicken is cooked, pour the mole sauce over the chicken in the skillet. Let the chicken simmer in the sauce for 5-10 minutes, allowing the flavors to meld together.
6. Serve the chicken with a generous portion of mole sauce, paired with rice or tortillas.

Mole sauce adds a complex, rich flavor to the boneless chicken breasts, transforming a simple dish into a gourmet experience. The smoky heat from the chiles and the subtle sweetness from the chocolate combine beautifully with the savory chicken. This Mexican boneless chicken in mole sauce is a perfect dish for those seeking deep, comforting flavors, and it’s ideal for special occasions or when you want to impress guests with a dish full of authenticity and richness. Pair it with rice or warm tortillas to make the most of the delicious sauce.

Mexican Boneless Chicken Breast with Cucumber and Tomato Salad

This fresh and light Mexican boneless chicken breast dish is served with a cool, tangy cucumber and tomato salad, making it a perfect choice for a hot day or a refreshing meal. The chicken is seasoned with a blend of cumin and chili powder for a savory, smoky flavor, while the salad is tossed in a lime dressing that adds brightness and balances the spices. This dish is simple yet full of vibrant flavors, perfect for a light lunch or dinner.

Ingredients for Cucumber and Tomato Salad:

• 1 cucumber (diced)
• 2 tomatoes (diced)
• 1/4 red onion (finely chopped)
• 1 tablespoon fresh cilantro (chopped)
• 2 tablespoons lime juice
• Salt and pepper to taste

Ingredients for Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. In a bowl, combine the diced cucumber, tomatoes, red onion, cilantro, lime juice, salt, and pepper. Toss everything together and set aside to marinate while you prepare the chicken.
2. In a small bowl, combine the cumin, chili powder, salt, and pepper. Rub this spice mixture all over the chicken breasts.
3. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and fully cooked through (internal temperature of 165°F).
4. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes.
5. Serve the chicken alongside the cucumber and tomato salad, garnishing with additional cilantro if desired.

This Mexican boneless chicken breast with cucumber and tomato salad offers a refreshing contrast of flavors and textures. The cool, crisp salad complements the savory, slightly spicy chicken, making it a well-balanced dish. The lime dressing brightens the salad, adding a zesty touch that ties everything together. This dish is light, healthy, and packed with vibrant Mexican flavors, making it an ideal choice for anyone seeking a fresh, flavorful meal without the heaviness of traditional Mexican dishes.

Note: More recipes are coming soon!