Seared Chicken With Mango Salsa & Spaghetti Squash

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"A healthy, rounded meal from Eating Well magazine. The mango salsa really boosts the flavor of the chicken. I also really love the crunch and flavor from the toasted sliced almonds.The spaghetti squash is a nice complement, too. Enjoy this healthy dinner!"

Original recipe yields 4 servings


  • Serving Size: 1 (522.1 g)
  • Calories 318.5
  • Total Fat - 8.2 g
  • Saturated Fat - 5 g
  • Cholesterol - 54.2 mg
  • Sodium - 975.3 mg
  • Total Carbohydrate - 34.2 g
  • Dietary Fiber - 5.9 g
  • Sugars - 22.6 g
  • Protein - 27.2 g
  • Calcium - 116.4 mg
  • Iron - 2.8 mg
  • Vitamin C - 29.5 mg
  • Thiamin - 0.2 mg

Step 1

Mix the mango, jalapeno, onion, cilantro, vinegar, brown sugar and 3/4 t. salt in a small bowl. Set aside.

Step 2

Place squash cut-side down in a microwave-safe dish. Add 2 T. water. Microwave, uncovered, on high, until the squash is tender, 10 to 14 minutes.

Step 3

Pound chicken until about 1/2 inch thick. Sprinkle with 1/4 t. salt.

Step 4

Heat 1 T. 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.

Step 5

When the squash is done, use a fork to scrape it from the shell into a medium bowl. Toss with the remaining 1 T. oil and 1/4 t. salt.

Step 6

Serve the squash with the chicken, topped with almonds and the mango salsa.

Tips & Variations

No special items needed.



Great recipe! I did have to use actual spaghetti - no spaghetti squash available! The mango salsa was so good! Using coconut oil added a wonderful flavor to the chicken that made the whole dish seem so tropical! I switched a poblano for the jalapeño b/c it's not quite so hot.Thanks for posting!

review by:
(6 Jun 2016)