Pan-Seared Chicken with Mango Salsa and Coconut Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

Juicy pan-seared chicken breasts served with a fresh, tangy mango salsa and fragrant coconut lime rice for a vibrant tropical-inspired meal. This caribbean-inspired chicken (gluten free) ready in about 30 minutes blends (6 oz each) chicken breasts, salt, black pepper 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 520 calories and feeds 2, 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

• 2 pieces (6 oz each) chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup diced (about 1 medium mango) ripe mango
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 1 small, seeded and finely chopped jalapeño
• 2 tbsp fresh lime juice
• 1 1/2 cups cooked jasmine rice
• 1/2 cup coconut milk
• 1 tsp lime zest
• 1/4 tsp salt for rice

Instructions

1. Step 1: Season 2 chicken breasts evenly on both sides 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 5-6 minutes on the first side without moving them, until golden brown and edges start to crisp. Flip and cook for another 5 minutes, or until internal temperature reaches 165°F, then remove from heat and let rest.
3. Step 3: While the chicken cooks, combine 1 cup diced ripe mango, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1 small seeded and finely chopped jalapeño, and 2 tbsp fresh lime juice in a bowl. Stir gently to combine and set aside to let flavors meld.
4. Step 4: In a medium saucepan, add 1 1/2 cups cooked jasmine rice, 1/2 cup coconut milk, 1 tsp lime zest, and 1/4 tsp salt. Heat over medium-low heat, stirring frequently, until warmed through and the coconut milk is absorbed, about 3-4 minutes.
5. Step 5: To serve, spoon the coconut lime rice onto plates, top each with a rested chicken breast, and generously spoon the mango salsa over the chicken. Garnish with extra cilantro if desired.