Salsa gets a tropical spin with this colorful mango salsa recipe. **FUN TIP** We cooked this using FROZEN chicken!! So the prep was practically non existent! We made sure to use our meat thermometer to make sure everything was cooked through before we were done, but the salsa kept each bite of chicken perfectly moist! This has been added to our weekly rotation of meals! Rob has already asked if we can make it again. 1 In a medium bowl, combine the mangoes, bell pepper, jalapeo, red onion, cilantro, lime juice, salt and chili powder. Then I would probably cut it in two length wise to hasten the cooking process! The best part is that the ingredients are easily capable of being scaled up or down based on how many people you are cooking for on that day! taco seasoning ( carb-free taco seasoning or one taco seasoning packet) Colby Jack cheese - shredded. If we cooked chicken breast we would split one chicken breast. For Rob and I the tenderloin works well because we have such small portions. Season with salt and pepper on both sides.

Stir, taste, and set aside once it’s to your liking. Sprinkle the chicken thighs with salt and pepper on both sides. Add to the mango mixture the lime juice and salt. Directions Preheat a large cast-iron skillet over medium-high heat. My recipe is using chicken tenderloin, but you can use what ever chicken you prefer. Combine together in a bowl the mangos, bell peppers, onions, and cilantro. I was a terrible food blogger for this meal! I was working late the day we made it, and Rob put it all together for me, and served it up, but I completely forgot to ask him to take some pictures of at least the finished product! This was all that was left after our delicious meal.

Baked chicken with mango salsa recipes