Sautéed Chicken with Mango and Bell Pepper Medley
A vibrant sautéed chicken dish featuring sweet mango and crisp bell peppers for a colorful, flavorful meal. This Caribbean-inspired chicken recipe, ready in about 25 minutes, pairs boneless chicken breast, ripe mango, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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
- 1 lb boneless chicken breast
- 1 medium ripe mango
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 tbsp olive oil
- 3 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Slice 1 lb boneless chicken breast into 1/2-inch strips. Pat dry and season 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. Add the chicken strips and sauté for 5-6 minutes until golden and cooked through, stirring occasionally.
- Step 3: While chicken cooks, peel and dice 1 medium ripe mango into 1/2-inch cubes, and core and slice 1 large red bell pepper and 1 large yellow bell pepper into thin strips.
- Step 4: Add 3 minced garlic cloves to the skillet with chicken and sauté for 30 seconds until fragrant.
- Step 5: Add the diced mango and sliced bell peppers to the skillet. Cook together for 3-4 minutes until the peppers are slightly tender but still crisp.
- Step 6: Remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro for a fresh, zesty finish.
Frequently asked questions
How long does Sautéed Chicken with Mango and Bell Pepper Medley take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chicken with Mango and Bell Pepper Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breast from drying out.
Can I substitute ingredients in Sautéed Chicken with Mango and Bell Pepper Medley?
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 Mango and Bell Pepper Medley 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 Mango and Bell Pepper Medley?
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.
