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
- Sprinkle chicken breast with salt and 1 teaspoon black pepper; set aside for 10 minutes. Evenly coat with ground coriander.
- 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.
- 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