Ingredients:
For the chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
For the mango and cashew topping:
- 2 ripe mangos, peeled, pitted, and diced
- 1/2 cup roasted cashews, roughly chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 tablespoon chopped fresh cilantro (optional)
- Salt to taste
Instructions:
-
Marinate the chicken:
- In a bowl, combine olive oil, minced garlic, black pepper, cinnamon, nutmeg, cloves, salt, and vanilla extract.
- Place the chicken breasts in a shallow dish or a zip-top bag, and pour the marinade over them. Make sure the chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
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Prepare the mango and cashew topping:
- In a separate bowl, combine diced mango, chopped cashews, lime juice, honey, and chopped cilantro, if using. Mix well. Add salt to taste. Set aside.
-
Cook the chicken:
- Preheat your grill or a skillet over medium-high heat.
- Remove the chicken breasts from the marinade, shaking off any excess.
- Grill the chicken breasts for about 6-8 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (75°C). If using a skillet, cook for the same amount of time, flipping halfway through.
- Once cooked, transfer the chicken breasts to a plate and let them rest for a few minutes.
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Serve:
- Place the cooked chicken breasts on serving plates.
- Spoon the mango and cashew topping over the chicken breasts.
- Garnish with additional chopped cilantro, if desired.
- Serve the black pepper and vanilla spiced chicken breasts with mango and cashews alongside your favorite side dishes, such as rice, quinoa, or a mixed green salad.
Enjoy this flavorful and unique chicken dish with the sweet and tangy mango-cashew topping!
