Sautéed Chicken with Tangy Mango and Cilantro Salad

By AislePrompt Editorial · ·

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.

A bright and vibrant chicken dish featuring tender sautéed chicken breasts paired with a fresh mango and cilantro salad, perfect for a light yet flavorful meal. This Caribbean-inspired chicken recipe, ready in about 29 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 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: 14 min Serves 2 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sauté the chicken for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest.
  2. Step 2: While the chicken cooks, combine 1 diced ripe mango, 1/4 cup chopped fresh cilantro, 1/4 cup finely chopped red onion, and 1 minced small jalapeño in a medium bowl.
  3. Step 3: In a small bowl, whisk together 2 tbsp freshly squeezed lime juice and 1 tsp honey until smooth, then pour over the mango mixture and toss gently to combine.
  4. Step 4: Slice the rested chicken into strips and serve topped with the mango cilantro salad, allowing the tangy and sweet flavors to complement the savory chicken.