clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Roasted Mango Salsa Stuffed Chicken is a fabulous meal for a quick and fresh dinner that is whole30 compliant!

Mango Salsa Stuffed Chicken

  • Author: Kelsey


  • 6 roma tomatoes, sliced in half lengthwise
  • 1 white onion, peeled, ends chopped off and quartered
  • 4 unpeeled garlic cloves
  • 1 tablespoon olive oil
  • 2 mangoes, peeled, cored and chopped
  • Handful of cilantro leaves
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 2 pounds chicken breasts (about 4 large chicken breasts)


  • Place broiler on high.
  • Line a baking sheet with foil and add tomatoes, onion and garlic to the pan. Drizzle with 1 tablespoon of olive oil. Broil for 5 minutes then remove push everything to one side and add chopped mangoes to the opening on the pan and return to the broiler for 2 more minutes.
  • Remove the pan from the oven and let sit for about 15 minutes to cool slightly.
  • Add the tomatoes, onion, peeled garlic and cilantro to a food processor and pulse a few times to chop everything evenly.
  • Then add in mangoes, lime juice and salt and pulse once more.
  • Preheat oven to 400 degrees.
  • Take your chicken breasts and slice into them with a paring knife lengthwise but not all the way through, creating a little pocket inside. Scoop a few spoonfuls of salsa into the chicken breast then lay it on a foil lined baking sheet.  Sprinkle the chicken with salt and pepper and bake for 15 minutes.
  • *There will be leftover salsa!