Pan-Seared Chicken Breast with Mango Salsa
60 min
Prep Time20 min
Cook Time80 min
Total Time
Ingredients (2 servings)
MetricImperial
500g chicken breast
1 tsp olive oil
Marinade
1 tbsp olive oil
2 tbsp soy sauce
2 tbsp lemon juice
1 tsp cumin
1/2 tsp pepper
1 tsp garlic powder
1 tbsp maple syrup
Mango Salsa
1 mango
1 avocado
1 tbsp chopped jalapeno
1 tbsp chopped cilantro
1/4 red onion
1/4 bell pepper
1 tbsp lemon juice
-Salt, to taste
-Pepper, to taste
- In a container big enough to fit the chicken, mix together all ingredients for the marinade. Add chicken breasts and let marinate in the fridge for 1 hour.
- Medium dice mango and avocado. Transfer to a medium mixing bowl and toss with the rest of the ingredients for the salsa. Taste and adjust seasoning if needed. Let stand in the fridge to allow the flavors to mingle while you prepare the chicken.
- After chicken is done marinating, heat up 1 tsp olive oil in a large nonstick skillet over low heat.
- Sear chicken breasts on low heat for 10 minutes on each side or until the internal temperature reaches 165°F / 75°C on an instant-read thermometer.
- Serve chicken with mango salsa. Enjoy!
Notes
- After cooking the chicken, let it rest for 5 minutes before cutting into it to ensure it stays juicy.
- Serve the chicken with mango salsa on its own, or with some salad and rice or quinoa for a heartier meal.
- Feel free to omit jalapeno in the salsa if you don’t like spicy.
- Feel free to substitute maple syrup with any other sweetener of choice.
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