Stem and halve red bell pepper. Remove seeds.

Place peppers, cut side down, on prepared baking sheet and drizzle with 2 tsp. olive oil.

Roast in hot oven until skins begin to blister, 10-15 minutes.

Transfer peppers to mixing bowl and cover with plastic wrap. Set aside, 10 minutes. Reserve baking sheet.

While peppers roast, prepare ingredients.

Trim zucchini ends and halve lengthwise. Cut each half into 3 wedges.

Coarsely chop cilantro (no need to stem).

Finely chop mango. If mango is frozen, rinse under cold water before chopping.

Peel and mince shallot.

Mince garlic.

Pat chicken breasts dry, and season both sides with seasoned salt.

Heat 1 tsp. olive oil in a medium non-stick pan over medium heat.

Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.

Transfer chicken, seared side up, to baking sheet used to roast peppers. Wipe pan clean and reserve.

Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken roasts, cook zucchini.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini and a pinch of salt to hot pan and cook undisturbed, 10 minutes, stirring once halfway through.

Add garlic and stir occasionally until aromatic, 1-2 minutes.

Sprinkle with cilantro. Remove from burner.

Using your hands, carefully peel skins off of roasted red peppers. Finely chop. Don't worry if you have trouble removing all the skin. The great flavor will remain the same.

Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil, red bell peppers, shallot, and a pinch of salt to hot pan and stir occasionally until shallot is tender, 1-2 minutes.

Stir in mango and ginger and cook until warmed through, 30-60 seconds.

Remove from burner and stir in red wine vinegar.

Plate dish as pictured on front of card, topping chicken with salsa. Bon appétit!