Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

I really loved this marinade!

Cutting slits in the chicken before marinating not only helps the flavour get into the chicken, but it also helps the chicken cook evenly.

The salsa was also fabulous!

Coated in marinade. You can see the slits.

Make sure you get some marinade in there.

Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

Adapted from Kalyn's Kitchen

Makes 2 servings

Ingredients
For the Chicken

2 teaspoons oil
1 lime, juice and zest
1 teaspoon chili powder
1/2 teaspoon grated garlic (or minced)
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1 tablespoon Worcestershire sauce
2 skinless, boneless chicken breasts

For the Mango Salsa

1 mango, diced
1/4 cup diced red onion
1/2 cup diced sweet red bell pepper
2 tablespoons chopped parsley or cilantro
juice of 1 lime
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon hot sauce (I used Sriracha)

Directions

Cut slits in the chicken breast if desired, about 1/2 way through is fine. Mix all of the marinade ingredients together and coat the chicken with it. You can do this in a resealable container or a baggie. Refrigerate for several hours (mine was in for about 20 hours).
I cooked mine in a grill pan over medium high heat. About 8-10 minutes per side or until cooked through. You can use the barbecue, George Foreman Grill or just a regular pan. Serve with mango salsa.
For salsa, combine all the ingredients and refrigerate until ready to use.