Mango Season
This time of year, mangoes are everywhere where I live—and they’re wonderfully affordable! I absolutely love their flavour and versatility. Whether used in sweet or savoury dishes, mangoes bring a refreshing burst of tropical goodness that elevates any recipe.
Chris and I decided to put this seasonal delight to good use in our dinner. As usual, we made a great team in the kitchen. Chris took charge of preparing the chicken while I focused on crafting a vibrant and flavorful mango-based salad.
The result? A quick, easy, and incredibly delicious meal that not only satisfied our taste buds but also fit perfectly into our healthy eating goals. It was low in Weight Watchers points, spot-on with macros, and full of fresh, wholesome ingredients.
Mango season never tasted so good!
Mango Salsa Chicken and Salad
What's Needed
- Griddle/Fry Pan
- Meat Mallet/Tenderizer
Ingredients
- 2 Chicken Breasts
Salsa
- 1 Mango diced
- Chives to taste chopped
- Handful - Mint chopped
- Handful - Parsley chopped
- 1/2 Red Capsicum diced
- 1 tbsp Balsamic
- 1 tbsp Extra Virgin Olive Oil
- 1 Red Chilli (optional) finely diced
Instructions
- Mix all salsa ingredients together and put into fridge1 Mango, Chives to taste, Handful - Mint, Handful - Parsley, 1/2 Red Capsicum, 1 tbsp Balsamic, 1 tbsp Extra Virgin Olive Oil, 1 Red Chilli (optional)
- Cover chicken breast with some baking paper and tenderize with meat mallet to soften the meat and place chicken on a very hot pan to sear, then lower heat to cook through. This should take about 7-10 minutes depending on the size of your chicken breast2 Chicken Breasts
- When chicken is cooked, set aside for 2-3 minutes to rest, then cut chicken in slices and add to plate. Top with Mango Salsa
- I paired ours with a mixed salad consisting of lettuce, cucumber, 1/4 avocado, light Greek feta and red capsicum along side half a tomato.
0 Comments