Sautéed Chicken with Mango and Black Bean Salsa

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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.

Seared and topped with a fresh, vibrant mango and black bean salsa that balances sweet and savory flavors. This Latin American-inspired chicken recipe, ready in about 27 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 350 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.

Prep: 15 min Cook: 12 min Serves 2 Latin American cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 medium, diced into 1/2-inch cubes mango
1 cup cooked, rinsed and drained black beans
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1 small, seeded and finely minced jalapeño

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Instructions

Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides 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 until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 3: While chicken cooks, combine in a medium bowl 1 diced mango (1/2-inch cubes), 1 cup rinsed black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp fresh lime juice, and 1 finely minced jalapeño. Stir gently to combine.
Step 4: Remove chicken from skillet and rest for 5 minutes. Serve each breast topped with 1/2 cup of the mango and black bean salsa for a refreshing contrast.