Learn how to make Caribbean-style Chicken and Mango Salsa with this easy video recipe. Great for a quick weeknight meal! Dinner in under 10 minutes!
Boneless skinless chicken breast | 1 Pound ((2 half | |
Salt | 1/4 Teaspoon | |
Pepper | 1/4 Teaspoon | |
Dry mustard powder | 1/4 Teaspoon | |
Ground allspice | 1/8 Teaspoon ((cinnamon, or cloves)) | |
Butter | 1 Tablespoon | |
Oil | 1 Teaspoon | |
For mango salsa: | ||
Mangoes | 2 ((cut into 1/4″ cubes, about 2 cups)) | |
Green onions | 2 , slice ((thinly)) | |
Jalapeno | 1 , dice ((and deseeded for less heat)) | |
Diced radish/Diced cucumber | 1/2 Cup (8 tbs) | |
Chopped cilantro/Chopped basil | 1/4 Cup (4 tbs) ((or chopped mint)) | |
Lime | 1 , juiced |
MAKING:
1.In a small bowl, combine salt, pepper, mustard powder, allspice and mix well.
2.Sprinkle over chicken meat and set aside.
3.Heat a skillet and melt butter in it. Add oil and place the chicken pieces with thickest partsin the center.
4.Flip the chicken after 2 minutes.
5.Once cooked remove from the pan.
6.For mango salsa, combine mango, green onions, jalapeno, radishes, cilantro, lime juice and toss well.
SERVING:
7.Serve chicken with mango salsa and enjoy!
NOTES
1.Light eaters will be able to serve 4 people from 2 chicken breast halves. Double the chicken amount for heartier eaters. There should still be plenty of salsa, though, for 4 chicken breasts with this recipe.
2.Leftover salsa keeps for 2 days in the fridge and is also great with salmon or any fish, or pork chops.