Coriander Chicken with Mango Salsa

Coriander Chicken with Mango Salsa

Meat and Poultry Chicken Chicken Breasts Pan-Fried

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

Servings per recipe: 2
Calories per serving: 335
Preparation time: 30m
Total cooking time: 45m


  • 1 skinless, boneless chicken breast
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander seed
  • 2 tablespoons extra virgin olive oil
  • 1 mango - peeled, seeded, and chopped
  • 1 orange, peeled and chopped
  • 1/3 red onion, chopped
  • 1 red chile pepper, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon black pepper


  • 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.

Nutrion facts:

Total Fat 15.4g 24%
    Saturated Fat 2.0g  
Cholesterol 34mg 11%
Sodium 627mg 25%
Potassium 619mg 17%
Total Carbohydrates 35.7g 12%
Dietary Fiber 6.9g 28%
Protein 16.4g 33%
Sugars 26g  
Vitamin A 1311IU  
Vitamin C 110mg  
Calcium 92mg  
Iron 2mg  
Thiamin 0mg  
Niacin 11mg  
Vitamin B6 1mg  
Magnesium 47mg  
Folate 55mcg