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Quick Blackened Chicken Breast Recipe with Easy Mango Avocado Salsa

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A quick and flavorful blackened chicken breast paired with a fresh, creamy mango avocado salsa. Perfect for busy weeknights, this dish balances spicy smoky chicken with a cool tropical salsa.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces / 170 grams each, pounded to even thickness)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (for cooking)
  • 1 ripe mango, peeled and diced (about 1 cup / 150 grams)
  • 1 ripe avocado, diced (about 1 cup / 150 grams)
  • ½ small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • Juice of 1 lime (about 2 tablespoons)
  • ¼ cup fresh cilantro, chopped (optional)
  • Salt to taste

Instructions

  1. Pat the chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap or inside a large zip-top bag. Gently pound with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Stir well to blend the spices evenly.
  3. Rub both sides of each chicken breast generously with the spice mix. Press the seasoning into the meat so it sticks well. Let the chicken rest at room temperature for 10 minutes.
  4. In a medium bowl, combine diced mango, avocado, red onion, jalapeño (if using), lime juice, cilantro, and a pinch of salt. Gently toss to combine without mashing the avocado. Taste and adjust salt or lime juice as needed.
  5. Place a cast iron skillet or heavy pan over medium-high heat. Add olive oil and heat until shimmering but not smoking.
  6. Carefully place the chicken breasts in the hot skillet. Cook undisturbed for 4-5 minutes until the bottom is deeply blackened and crusty. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F (74°C).
  7. Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
  8. Slice the chicken and spoon generous amounts of mango avocado salsa on top or on the side. Serve immediately.

Notes

Do not overcrowd the pan to ensure a crispy crust. Use a meat thermometer to check for 165°F internal temperature. Let the chicken rest after cooking to keep it juicy. The salsa is best eaten fresh but can be refrigerated for up to 24 hours. Adjust cayenne pepper and jalapeño to control spice level.

Nutrition

Keywords: blackened chicken, mango avocado salsa, quick dinner, spicy chicken, healthy recipe, gluten-free, dairy-free, summer meal

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