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Mango Salsa Chicken Recipe

Brighten up dinner time with this tropical and tender Mango Salsa Chicken dish, perfect for a flavorful escape. Easy to make, this dish combines succulent chicken breasts with a vibrant mango salsa, bringing a cheeky sweetness with every bite.

Ingredients for Mango Salsa Chicken

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil

For the Mango Salsa:

  • 2 ripe mangos, diced
  • 1 medium red bell pepper, chopped
  • 1/2 red onion, finely diced
  • 1/4 cup freshly chopped cilantro
  • 1 jalapeño, seeded and minced
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions for Mango Salsa Chicken!

  1. Begin by seasoning the chicken breasts with chili powder, cumin, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Cook the chicken for 5-7 minutes on each side or until a thermometer reads 165°F (75°C) and the juices run clear. Remove from the heat and let it rest.
  4. For the mango salsa, mix the diced mangos, red bell pepper, red onion, cilantro, and jalapeño in a bowl. Squeeze the lime juice over the top and season with salt and pepper. Toss to combine.
  5. Spoon a generous amount of mango salsa over each chicken breast before serving.
  6. Serve with a side of steamed rice, greens, or your favorite grain.

Enjoy this sweet and tangy dish that’s as delightful to look at as it is to eat!


Q: Can I grill the chicken instead of pan-fry?

A: Certainly! Preheat your grill to medium-high heat, and grill the chicken breasts for approximately 6-8 minutes per side, or until fully cooked.

Q: What’s the best way to cut a mango for the salsa?

A: Slice off the cheeks of the mango, avoiding the pit, score the inside in a grid pattern without piercing the skin, and then invert the cheek to pop out the cubes before slicing them off.

Q: How can I tell if a mango is ripe enough for the salsa?

A: A ripe mango will give slightly when gently pressed. It should feel soft but not mushy, with a fragrant aroma at the stem end.

Q: Can I make the mango salsa in advance?

A: Yes, you can prepare the salsa up to a day ahead and store it in the refrigerator. The flavors will meld together beautifully.

Q: Are there any alternatives to chicken that I can use in this recipe?

A: Definitely, this recipe also works well with pork chops or firm white fish, like tilapia or cod.

Indulge in the freshness and impress your guests with this simple yet exotic Mango Salsa Chicken.

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