Coriander Chicken with Mango Salsa


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

Original recipe makes 2 servings


1 skinless, boneless chicken breast half
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

  • PREP

    30 mins

  • COOK

    15 mins


    45 mins


  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.


Calories: 330 kcal
Carbohydrates: 35.7 g
Cholesterol: 30 mg
Fat: 15.8 g
Fiber: 6.9 g
Protein: 14.2 g
Sodium: 614 mg