Pan-Seared Chicken with Mango and Red Pepper Salsa

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 drafted and published.

Juicy pan-seared chicken breasts topped with a vibrant mango and red pepper salsa, delivering a fresh and sweet-spicy contrast. 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 350 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.

Prep: 15 min Cook: 15 min Serves 2 Caribbean cuisine 350 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 medium, diced ripe mango
1 small, diced red bell pepper
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
1 tbsp lime juice
1/2, seeded and minced jalapeño

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts 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 sear for 5-6 minutes per side until golden brown and cooked through, internal temperature reaching 165°F. Remove and rest.
Step 3: While chicken cooks, combine 1 medium diced ripe mango, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1/2 minced jalapeño in a bowl. Stir gently until well mixed.
Step 4: Serve the rested chicken breasts topped generously with the mango and red pepper salsa, allowing the fresh sweetness and heat to complement the savory meat.