Mango Peach Salsa with Crispy Chicken

With summer coming to a close I wanted something fresh and sweet before everything went out of season. I’ve never been a huge fan of mangos by themselves but in this recipe it really makes the flavor of the chicken and salsa pop! I paired this dinner with some steamed broccoli which is one of the rare vegetables everyone in my family likes. Even if I have to call it trees instead of broccoli for my toddler. Let me know what you think or how you switched it up to better fit your needs!

Mango Peach Salsa with Crispy Chicken

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Ingredients

  

• 1 mango
• 1 peach
• 2 tomatoes
• 2 jalapeños
• 1/3 cup cilantro about a handful
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 lb chicken breast
• 1/4 cup plain greek yogurt or sour cream
• 1 tbsp smoked paprika
• 1 tbsp Kinder buttery garlic and herb seasoning or your favorite chicken seasoning
• 1/3 cup panko breadcrumbs
• 2 cups rice

Instructions

 

• Peel skin off of the mango and peach and then dice them along with the tomatoes and jalapeños.
• Cut up the cilantro and toss it into a blender with the mango, peach, tomatoes, and jalapeños.
• Add lemon juice and olive oil to the blender and blend lightly until there are no big chunks of fruit.
• Dice chicken and marinade it in the yogurt. After 30 minutes in the fridge, add Kinder spice, smoked paprika, and panko breadcrumbs and coat the chicken thoroughly.
• Add chicken to airfryer at 375° for 10-12 minutes until the chicken's internal temp reach 165°.
• While chicken is cooking, cook rice according to package.
• Plate the chicken on top of the rice and top it all with the mango peach salsa.