Pan Seared Chicken - With Mango Peach Salsa & Cilantro Lime Rice

My husband has been on a big "chicken kick" lately. He's an avid weight lifter and is always saying how he needs more protein in his diet. I'm fine with that. Chicken is one of the easiest things to prepare. But it does get tired after a while. 

So I did a quick scan of my pantry and fridge the other day, (looking for some new ideas), and I noticed a mango, some limes, and a few peaches that had just about worn out their welcome in my fruit bowl. I put them together with a few spices, some onion, and some peppers. The outcome was nothing short of FANTASTIC!  Please enjoy!

1.) Mango Peach Salsa prepared as directed and set aside until needed.

2.) Cilantro Lime Rice prepared as directed and kept warm until needed.

3.) Chicken:

4 - 6 boneless, skinless, chicken breasts

2 garlic cloves, minced

freshly ground pepper corns, to taste

onion powder, a few dashes

salt, to taste

1 Tbs olive oil

juice of 2 limes

2 sheets of wax paper

Directions:

Trim any fat from edges of chicken breasts and place them between 2 sheets of wax paper. Pound with a meat mallet to about 1 inch thickness. Remove top sheet of paper and season both sides with salt, freshly ground pepper corns, a few dashes of onion powder, and minced garlic. Heat about 1 Tbs olive in a large skillet. When skillet is screaming hot, add chicken breasts and sear for about 1 to 2 minutes, then flip and sear the other side; making sure not to cook them through. *You are looking for a golden brown crust only. Next, lower your heat to medium flame, squeeze your limes over the chicken, add about 2 cups of your  Mango Peach Salsa. Cover with lid and let cook for another 6 to 8 minutes. When chicken is ready, serve over a bed of Cilantro Lime Rice. Top with a few spoonfuls of the cooked salsa. Gorgeous and delicious!

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