Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 1 ripe mango, peeled and diced
  • 1/2 red onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 1 jalapeño, seeded and minced (optional - for heat!)
  • 1/4 cup chopped fresh cilantro (15g)
  • 2 tablespoons lime juice (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • Lime wedges (optional)
  • Extra cilantro (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch/1.25 cm) if needed. Pat dry with paper towels.
  2. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture evenly over both sides of the chicken breasts.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  4. While the chicken is cooking, combine diced mango, red onion, red bell pepper, jalapeño (if using), and cilantro in a medium bowl.
  5. Add lime juice and olive oil to the salsa. Season with salt and pepper to taste. Toss gently to combine.
  6. Slice the cooked chicken breasts and top with the fresh mango salsa. Garnish with lime wedges and extra cilantro, if desired.