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Coriander Chicken with Mango Salsa

Coriander Chicken with Mango Salsa

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the butterfly

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Alicia
17
7/29/2007

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

Silver
16
8/29/2008

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

SouthAustin
11
7/19/2007

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!