Pan-Seared Chicken with Mango and Chile Salsa
A vibrant pan-seared chicken dish topped with a fresh mango and chile salsa that balances sweetness and heat. This caribbean-inspired chicken (gluten free) ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large, peeled and diced ripe mango
- 1 small, finely diced red bell pepper
- 1, seeded and minced jalapeño pepper
- 1/4 cup finely chopped red onion
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
- Step 4: Plate the chicken breasts and spoon the fresh mango and chile salsa evenly over the top. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Mango and Chile Salsa take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Mango and Chile Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Mango and Chile Salsa?
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 Mango and Chile Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mango and Chile Salsa 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.
