Pan-Seared Chicken with Avocado and Mango Salad

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Juicy pan-seared chicken breasts paired with a refreshing avocado and mango salad, tossed in a zesty lime dressing for a bright, tropical flavor. This Caribbean-inspired chicken recipe (gluten free), ready in about 27 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium, diced into 1/2-inch cubes ripe mango
• 1 medium, diced into 1/2-inch cubes ripe avocado
• 1 small, finely diced red bell pepper
• 2 tbsp, chopped fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/4 tsp salt (for salad)

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side, flipping once, until the internal temperature reaches 165°F and the exterior is golden brown.
3. Step 3: While chicken cooks, combine 1 diced medium mango, 1 diced medium avocado, 1 finely diced small red bell pepper, and 2 tbsp chopped fresh cilantro in a medium bowl.
4. Step 4: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tsp honey, and 1/4 tsp salt until the honey dissolves and dressing is smooth.
5. Step 5: Pour the lime dressing over the mango-avocado mixture and toss gently to combine without mashing the avocado.
6. Step 6: Slice the cooked chicken breasts and serve topped with the mango-avocado salad.