Sometimes I go to the grocery store with all of my meals planned out for the week and an organized list of ingredients that I need. This week’s grocery shopping trip was not one of those times. I had a vague idea of what I had in the pantry, but not really any clue what I wanted to make. When I go shopping without a plan, sometimes something I spot at the store will inspire me. This week it was mangoes. Fresh mangoes were on sale, so I figured I’d buy one. But, what to do with it? I remembered making mango-jalapeno shrimp tacos before, and decided that I’d better pick up a jalapeno as a complimentary ingredient. I was thinking mango-jalapeno salsa, and decided to use it as a topping for chicken. For a side, I thought I’d do couscous for a change. I’ve had some in the pantry for quite some time, but I hardly ever think to make it! After some time looking up similar recipes for inspiration, here’s what I came up with for tonight’s dinner:
Chicken with Mango-Jalapeno Salsa
- Boneless, skinless chicken breast
- 1 mango, peeled, pitted and diced
- ½ cup green pepper, diced
- ¼ cup red onion, diced
- ½ jalapeno, seeded and minced
- 2 Tbsp. fresh cilantro
- Olive oil
- Garlic powder
- Lime Juice
- Lemon Juice
Make a marinade for the chicken with olive oil, a bit of lemon & lime juices and seasoned to taste with salt, pepper, cumin and garlic powder. I also added in a bit of cilantro and red onion. Marinade the chicken for at least 30 minutes, then grill until thoroughly cooked. While chicken is cooking, start on the salsa. Apparently, I need to re-learn how to peel and pit a mango. This was challenging for me! But to make the salsa, combine your mango, green pepper, red onion, jalapeno and cilantro. Season to taste with salt, pepper, garlic and cumin. Squirt a little bit of lime juice over top and mix well. Top chicken with a heap of the salsa before serving.
For the couscous, I decided to keep things simple and use basically the same ingredients as above. I cooked ¾ cup of couscous according to package directions, then added the following in after it was cooked:
- 1 Tbsp. cilantro
- 2 Tbsp. green pepper, minced
- 1 Tbsp. red onion, minced
- 1 tsp. olive oil
- Cumin and salt to taste
Overall, Tom and I both really liked how this meal turned out. Apparently the jalapeno I purchased had zero heat to it, though. It didn’t taste spicy at all. So, if you like it hot, you may want to add more jalapeno!
Hi there! My name is Dana and I live in West Michigan with my husband, Tom and our dog Happy Gilmore. I created this space as a place to share the things I learn along this journey I call life. I work in marketing and I'm a sort of Jane of All Trades, interested in all things nature, gardening, cooking, exploring and learning new things. This blog is a conglomeration of my interests, hobbies, life and life lessons. Thanks for stopping by!