NATEX 30 Minute Chicken with Caribbean Salsa

  , ,

July 26, 2017

  • Cook: 20 mins
  • Yields: 4 Servings



2 kiwi, peeled & chopped

1 cup chopped mango

1/2 cup chopped avocado

1/2 cup chopped avocado

1 tablespoon lime juice

4 skinless, boneless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon olive oil

1/2 teaspoon cumin seeds

1 16 - ounce package frozen peppers, thawed

1 fresh jalapeno- stemmed, seeded, and cut into thin strips

1/4 cup snipped fresh cilantro

2 cloves garlic, minced

Lime wedges (optional)


1In a medium bowl, combine kiwi, mango, avocado, and lime juice. Cover and set aside.

2Place a chicken breast half between two sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken until 1/2-inch thickness. Sprinkle chicken with salt and black pepper.

3In a very large nonstick skillet, heat oil over medium heat. Add chicken; cook for 8 to 10 minutes or until chicken is no longer pink, turning once halfway through cooking. Remove chicken from skillet; coarsely chop and keep warm.

4Add cumin seeds to the hot skillet. Cook about 30 seconds or until fragrant. Add drained stir-fry vegetables, the chile pepper, and garlic. Cook and stir over medium heat for 3 to 5 minutes or until heated through. Stir in cilantro.

5Divide pepper mixture among four serving plates. Top with chicken.

6Spoon mango mixture over chicken. If desired, garnish with lime wedges.


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