Coriander Chicken with Mango Salsa

Coriander Chicken with Mango Salsa

9
the butterfly 0

"A great dish to try anytime. Whitefish can be substituted for chicken if you don't care for chicken."

Ingredients

45 m {{adjustedServings}} servings 330 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Sprinkle chicken breast with salt and 1 teaspoon black pepper; set aside for 10 minutes. Evenly coat with ground coriander.
  2. Heat the olive oil in a skillet over medium heat. Cook the chicken breast, browning well on both sides until no longer pink in the center. Remove from heat, allow breast to cool before slicing.
  3. In a bowl, mix together the mango, orange, onion, chile pepper, fresh cilantro and 1/2 teaspoon black pepper. Pour salsa over sliced chicken breast and serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

9
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe is great, but I would add some orange juice to the salsa. I would definitely make this again.

This recipe was so easy and perfect with coconut rice and a squeeze of lime.

This mango salsa was divine. Truly a great summer recipe. A good mango salsa recipe is rare, and this one tops the list. This was gone in no time from the center of our table!