Sautéed Chicken with Spiced Mango and Bell Pepper
Tender chicken breast pieces sautéed with ripe mango chunks and colorful bell peppers, seasoned with cumin and coriander for a vibrant, sweet-savory dish. This caribbean-inspired chicken ready in about 25 minutes pairs cut into 1-inch cubes chicken breast, medium, peeled and diced ripe mango, olive oil 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, cut into 1-inch cubes chicken breast
- 1 medium, peeled and diced ripe mango
- 1 medium, sliced into strips red bell pepper
- 1 medium, sliced into strips yellow bell pepper
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb chicken breast cubes to the skillet, sprinkle with 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper. Cook for 6-8 minutes, stirring occasionally until the chicken is cooked through and lightly browned on edges.
- Step 3: Stir in 1 medium diced mango and 1 medium each sliced red and yellow bell peppers, cooking for another 3-4 minutes until peppers soften but still retain some crunch.
- Step 4: Remove from heat and drizzle with 1 tbsp fresh lime juice, then sprinkle 2 tbsp chopped fresh cilantro over the dish before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken with Spiced Mango and Bell Pepper 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 Spiced Mango and Bell Pepper?
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 olive oil from drying out.
Can I substitute ingredients in Sautéed Chicken with Spiced Mango and Bell Pepper?
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 Spiced Mango and Bell Pepper 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 Spiced Mango and Bell Pepper?
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.
