Pan-Seared Chicken with Roasted Caribbean Mango Salsa

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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.

Juicy pan-seared chicken breasts topped with a vibrant roasted mango salsa inspired by Caribbean flavors, balancing sweet and spicy notes. This Caribbean-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs chicken breasts, olive oil, salt 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: 20 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 diced large mango, 1 diced medium red bell pepper, and 1/4 cup diced red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp ground cumin on a baking sheet. Roast for 15 minutes until softened and slightly caramelized.
Step 2: While the salsa roasts, pat dry 4 chicken breasts (6 oz each), season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 3: Sear the chicken breasts for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
Step 4: In a bowl, combine the roasted mango mixture with 1 minced small jalapeño, 2 tbsp chopped fresh cilantro, and 2 tbsp fresh lime juice. Stir gently.
Step 5: Serve each chicken breast topped generously with the warm roasted mango salsa, garnishing with extra cilantro if desired.