Here is a really easy flavourful chicken dish that I made one night for dinner during the busy work week. In the marinade I put lemon juice, freshly grated garlic, dried herbs and nice fruity olive oil. I let the chicken marinade for a good 30 minutes so the chicken meat could get a chance to really break down. You have the choice here to either grill the chicken or sear the chicken on a hot skillet. The tomato and mango salsa has a nice tangy sweetness to it that really matches quite well with the lemony garlicky chicken. It's like summer on a plate. Serve it along side sour cream mashed potatoes and you got a dinner worthy to serve to a king.

Serves 2


  • 2 chicken breasts
  • 1/4 cup olive oil
  • coarse salt
  • freshly cracked black pepper
  • juice of one lemon
  • 2 garlic cloves, grated
  • 1/4 tsp dried oregano
  • 2 sprig of fresh thyme
  • 2 tomatoes, diced
  • 1 mango, peeled and diced
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice

1. Take the chicken breasts and lightly score the tops, using a sharp paring knife. Put the chicken into a medium sized bowl. Add in the olive oil, salt, pepper, lemon juice, garlic, dried oregano and thyme. If you find the lemon you're using to be a bit dry go ahead and use half of another one. Leave the chicken in the marinade for a good 30 minutes in the fridge.

2. In the meantime, combine the diced tomatoes, diced mango, olive oil and lemon juice. Season with a pinch of salt and pepper. Give it a taste to see if it needs more lemon juice or seasoning. Place the salsa into the fridge until you're ready to serve.

3. Heat a large cast iron skillet or a heavy bottom skillet, on medium high heat, and cook the chicken on both sides. It should take a good 8-10 minutes per side, depending on the size of the chicken breasts. Let the cooked meat rest for a few minutes before slicing. Serve the moist chicken immediately with a generous spoonful of the tomato mango salsa.

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