chicken | main course

Pan-Seared Chicken Breast with Mango Salsa

Prep Time: 15 minutes Cooking Time: 1 hour 4-5 servings

Products Included In Recipe


4 Granny's boneless skinless chicken breasts
1/8 tsp | 0.65 ml cayenne pepper
1/2 tsp | 2.5 ml cumin
1/2 tsp | 2.5 ml sea salt
To taste fresh black pepper
1 tsp | 5 ml lime juice
1 tbsp | 15 ml olive oil
Mango Salsa
3/4 cup | 190 ml mango, diced 1/4 inch (1/2 cm cubes)
2 tbsp | 30 ml red bell pepper, finely diced
2 tbsp | 30 ml red onion, finely diced
1 tbsp | 15 ml jalapeño, finely chopped
2 tbsp | 30 ml fresh lime juice
1 tbsp | 15 ml cilantro, roughly chopped


Mango Salsa: In medium bowl, combine mango, red pepper, onion, jalapeno, lime juice and cilantro. Cover and let stand at room temperature for about 1 hour, if possible.
Chicken: Combine cayenne, cumin, salt, pepper, lime juice and olive a bowl with chicken breasts and marinate for 30 minutes. In a large skillet over medium heat, sauté chicken breasts for 6 minutes per side, or until the outside is lightly browned and inside is no longer pink. Remove breasts from skillet and serve with Mango Salsa.

From The Chef: "When unexpected guests drop by for dinner, this quick and easy recipe can be a real life saver. Using boneless, skinless chicken breasts cuts your prep time down to a few minutes, while the sweet, zesty salsa delivers a fresh burst of summer even in the winter."

Recipe courtesy of Chef Jason Wortzman
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