Sautéed Chicken with Spicy Mango and Cilantro Salsa
This vibrant dish pairs tender sautéed chicken with a fresh, zesty mango salsa that adds a sweet and spicy kick, perfect for a quick and flavorful meal. This caribbean-inspired chicken ready in about 18 minutes blends cut into 1-inch strips chicken breast, olive oil, salt 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 280 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
- 1 lb, cut into 1-inch strips chicken breast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup, diced mango
- 1/2 tsp red chili flakes
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1/4 cup, finely diced red onion
- 2 cloves, minced garlic
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb chicken breast strips with 1 tsp salt and 1/2 tsp black pepper, then sauté for 6-8 minutes until golden and cooked through, flipping halfway.
- Step 2: While the chicken cooks, combine 1 cup diced mango, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup finely diced red onion, 2 minced garlic cloves, and 1/2 tsp red chili flakes in a bowl. Stir gently to mix and let sit for 5 minutes to meld flavors.
- Step 3: Serve the sautéed chicken topped with the spicy mango and cilantro salsa, garnishing with extra cilantro if desired.
Frequently asked questions
How long does Sautéed Chicken with Spicy Mango and Cilantro Salsa take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Chicken with Spicy Mango and Cilantro 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 Sautéed Chicken with Spicy Mango and Cilantro 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 Sautéed Chicken with Spicy Mango and Cilantro 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.
What goes well with Sautéed Chicken with Spicy Mango and Cilantro Salsa?
Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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