Pan-Seared Chicken with Mango Salsa and Cilantro-Lime Rice

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Juicy pan-seared chicken breasts served with a vibrant mango salsa and fragrant cilantro-lime rice for a tropical-inspired meal. This Latin American-inspired chicken recipe, ready in about 35 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 450 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 ripe mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 1 cup jasmine rice
• 2 cups water
• 1/4 tsp salt (for rice)
• 1/4 cup chopped cilantro
• 1 tsp lime zest

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: Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with 2 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes.
2. Step 2: While rice cooks, season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add chicken breasts to the skillet and cook for 6 minutes on the first side without moving, until golden brown. Flip and cook for an additional 5 minutes until internal temperature reaches 165°F and juices run clear. Remove chicken and keep warm.
4. Step 4: In a medium bowl, combine 1 diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice. Toss gently and season with a pinch of salt to make mango salsa.
5. Step 5: Fluff the cooked rice with a fork and stir in 1/4 cup chopped cilantro and 1 tsp lime zest for bright flavor.
6. Step 6: Serve each chicken breast sliced over a bed of cilantro-lime rice, topped with generous spoonfuls of mango salsa for a refreshing contrast.