seared chicken with mango salsa and spaghetti squash

Noodles & Pasta

Seared Chicken with Mango Salsa & Spaghetti Squash

A quick mango salsa gives this easy chicken dinner recipe a tropical flavor boost. A generous serving of spaghetti squash rounds out the healthy meal.

Ingredients

1 ripe mango, peeled and diced
1 fresh jalapeño, minced (seeded if desired)
½ cup finely diced red onion
¼ cup chopped fresh cilantro
2 tablespoons red-wine vinegar
1 tablespoon light brown sugar
1 ¼ teaspoons kosher salt, divided
1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
2 8-ounce boneless skinless chicken breasts, trimmed and halved
2 tablespoons coconut oil or neutral oil, such as canola or avocado, divided
¼ cup sliced almonds, toasted

Directions

Mix mango, jalapeno, onion, cilantro, vinegar, brown sugar and 3/4 teaspoon salt in a small bowl. Set aside.
Place squash cut-side down in a microwave-safe dish. Add 2 tablespoons water. Microwave, uncovered, on High, until the squash is tender, 10 to 14 minutes.
Pound chicken with the smooth side of a meat mallet until about 1/2 inch thick. Sprinkle with 1/4 teaspoon salt.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken until an instant-read thermometer registers 165 degrees F when inserted into the thickest part, 3 to 5 minutes per side.
When the squash is done, use a fork to scrape it from the shell into a medium bowl. Toss with the remaining 1 tablespoon oil and 1/4 teaspoon salt. Serve the squash with the chicken, topped with almonds and the mango salsa.