Directions:
- Sprinkle chicken breast with salt and 1 teaspoon black pepper; set aside for 10 minutes. Evenly coat with ground coriander.
- Heat the olive oil in a skillet over medium heat. Cook the chicken breast, browning well on both sides until no longer pink in the center. Remove from heat, allow breast to cool before slicing.
- In a bowl, mix together the mango, orange, onion, chile pepper, fresh cilantro and 1/2 teaspoon black pepper. Pour salsa over sliced chicken breast and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.23 Kcal (1567 kJ) | ||
| Calories from fat | 169.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.86g | 29% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 966.72mg | 40% | |
| Potassium | 701.69mg | 15% | |
| Total Carbs | 29.49g | 10% | |
| Sugars | 24.37g | 97% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 25.96g | 52% | |
| Vitamin C | 62.4mg | 104% | |
| Iron | 0.6mg | 3% | |
| Calcium | 53.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 115.13 Kcal (482 kJ) | ||
| Calories from fat | 52.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 29% | |
|---|---|---|---|
| Cholesterol | 21.42mg | 23% | |
| Sodium | 297.41mg | 40% | |
| Potassium | 215.87mg | 15% | |
| Total Carbs | 9.07g | 10% | |
| Sugars | 7.5g | 97% | |
| Dietary Fiber | 1.62g | 21% | |
| Protein | 7.99g | 52% | |
| Vitamin C | 19.2mg | 104% | |
| Iron | 0.2mg | 3% | |
| Calcium | 16.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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