Pan-Seared Chicken with Avocado and Mango Salsa

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Juicy pan-seared chicken breasts paired with a fresh, vibrant avocado and mango salsa that balances sweetness and tang. This Caribbean-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs chicken breasts, olive oil, salt 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) chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup diced ripe mango
• 1 cup diced ripe avocado
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 2 chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place the chicken breasts in the skillet and cook for 6-7 minutes per side, flipping once, until the internal temperature reaches 165°F and the surface is golden brown.
3. Step 3: While chicken cooks, combine 1 cup diced mango, 1 cup diced avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 minced small jalapeño in a bowl. Stir gently to combine.
4. Step 4: Remove chicken from heat and let rest for 5 minutes, then serve topped with the fresh mango-avocado salsa for a bright, flavorful contrast.