Pan-Seared Chicken with Mango and Chile Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant pan-seared chicken dish topped with a fresh mango and chile salsa that balances sweetness and heat. This Caribbean-inspired chicken recipe (gluten free), ready in about 30 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 320 calories and feeds 4, 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.

Prep: 15 min Cook: 15 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 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, then add the chicken breasts. Sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove from heat and let rest.
  3. Step 3: In a medium bowl, combine 1 large diced ripe mango, 1 small finely diced red bell pepper, 1 minced jalapeño pepper (seeded for less heat), 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro. Stir gently until mixed and flavors meld.
  4. Step 4: Plate the chicken breasts and spoon the fresh mango and chile salsa evenly over the top. Serve immediately.

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