Chili Lime Chicken (Grill or InstantPot) and Mango Salsa

Chili Lime Chicken and Mango Salsa

(from Melskitchencafe.com)

CHILI LIME CHICKEN:

•  2-3 pounds boneless, skinless chicken breasts
•  1 tablespoon chili powder
•  1 1/2 teaspoons ground cumin
•  1 teaspoon paprika
•  1 teaspoon dried oregano
•  1 teaspoon onion powder
•  1 teaspoon garlic powder
•  1 teaspoon coarse kosher salt
•  1/2 teaspoon black pepper
•  1/4 teaspoon cayenne pepper
•  3 tablespoons fresh lime juice (from about 2-3 limes)

MANGO SALSA:

•  1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
•  1/2 cup small diced red pepper
•  1/2 cup finely chopped red onion
•  1 jalapeno, seeds and membraned removed, finely diced
•  1/2 cup chopped fresh cilantro
•  1 tablespoon fresh lime juice
•  1/4 teaspoon ground cumin
•  Pinch of salt and pepper
• 
  
• For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual --> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding
• 
  
• For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.
• 
  
• Make Ahead: this recipe is so dreamy because all of the components can be prepped ahead of time. The chicken can sit in the marinade for up to 8 hours (conversely, I've also been pressed for time/lazy before and forgot to marinade and thrown all the chicken/marinade ingredients in the pressure cooker without marinading beforehand). The mango salsa can be prepped a day or so in advance and refrigerated, and the avocado cream can be made a couple hours ahead of time, too (even a couple days ahead of time if you don't mind the color darkening a bit).
•