Blackened Chicken and Mango Salsa

with garlic zucchini

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 oz. Frozen Mangoes
  • 1 Tbsp. Chopped Ginger
  • 1 tsp. Seasoned Salt Blend
  • ½ fl. oz. Red Wine Vinegar
  • 2 Garlic Cloves
  • ¼ oz. Cilantro
  • 2 Zucchinis
  • 1 Red Bell Pepper
  • 1 Shallot
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    417
  • Carbohydrates
    20g
  • Fat
    19g
  • Protein
    42g
  • Sodium
    1477mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Roast the Red Bell Pepper

    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.

  2. 2

    Prepare the 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.

  3. 3

    Cook the Chicken

    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.

  4. 4

    Cook the 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.

  5. 5

    Make Salsa and Finish Dish

    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!

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