Pan-Seared Chicken with Avocado and Mango Salad
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 (gluten free) ready in about 27 minutes pairs salt, black pepper, olive oil 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 a quick salad or grain on the side. 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Pour the lime dressing over the mango-avocado mixture and toss gently to combine without mashing the avocado.
- Step 6: Slice the cooked chicken breasts and serve topped with the mango-avocado salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Avocado and Mango Salad take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Avocado and Mango Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Avocado and Mango Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Avocado and Mango Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Chicken with Avocado and Mango Salad gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
