Mango Salsa and Chicken

5 from 6 votes

This delicious Mango Salsa and Chicken is perfect for the summer! Sweet, tangy, and creamy flavors paired with delicious Cajun chicken and brown rice mean that you simply can't go wrong!

Prep Time8

Cook Time20

Total Time28

Course: Lunch, Main Course, Salad

Cuisine: Mexican

Servings: people

Calories: 1261kcal

Author: Jen Sim

Equipment

Saucepan
Pan

Ingredients

1 chicken fillet
1 mango diced
1 red bell pepper diced
1 spring onion chopped
1 avocado diced
⅛-1/4 teaspoon A pinch of Cajun seasoning
⅛-1/4 teaspoon A pinch of garlic seasoning
Salt to taste
⅛ teaspoon Paprika to taste
Pepper to taste
2 tablespoon Lime juice to taste
3-4 tablespoon of precooked brown rice
2 tablespoon A splash of sunflower oil

Instructions

Peel avocado and mango then remove the seed. Dice avocado, mango, red bell peppers, chop spring onions and add to a medium sized bowl. Season with salt, pepper and lime juice to taste. Set aside
Cover chicken fillet with a plastic wrap and pound it with a blunt object. Grab a medium sized bowl add chicken fillet, a few drops of sunflower oil, Cajun seasoning, garlic seasoning, salt, paprika and rub the ingredients into the fillet.
Heat a splash of oil in a pan and cook the fillet on both sides on a medium heat for 6-8 minutes or until the chicken is cooked through. Once the chicken has cooled slice the chicken horizontally and plate up!

Notes

Fresh, High-Quality Chicken: Start with fresh chicken breasts. If using frozen chicken, ensure it thaws completely before cooking.
Tenderizing: Gently bash the chicken breast with a blunt object (like a meat mallet or rolling pin) before seasoning. This helps break down the fibers, making the chicken more tender and allowing it to cook faster.
Moderation: Be mindful of salt if your Cajun seasoning already contains sodium. Taste as you go and adjust accordingly.

Nutrition