Chicken with Chunky Mango-Tomato Salsa

Step 1

Use sharp kitchen shears to trim and halve your chicken lengthwise, giving you 4-6 thinner pieces (depending on size). Place the chicken in a large bowl or a baking dish.

Step 2

Dice up half of a jalapeño. Combine the diced jalapeño, lime juice, 2 Tbsp olive oil, and spices in a small bowl.

Step 3

Pour marinade over the chicken and toss to coat. Let the chicken sit and marinate while you make the salsa.

Step 4

Cut up the mango, tomato, onion, and jalapeño, placing them all in a large bowl. Stir in the lime juice, then season with sea salt to taste.

Step 5

Move the bowl of mango-tomato salsa to the refrigerator, allowing its flavors to meld while you cook up the chicken.

Step 6

Heat 1 Tbsp olive oil in a cast iron skillet over medium-high heat for one minute, or until shimmering. Cook the seasoned chicken over medium-high heat for about five minutes a side, or until cooked through.

Step 7

Remove the salsa from the fridge and stir. Top chicken with mango-tomato salsa, and enjoy! Optional: Serve garnished with chopped fresh cilantro or parsley.