Mango Salsa Lime Chicken in Pilar Rum Sauce

This simple chicken has so much flavor. By taking advantage of sweet ripe mango and tart juicy limes it’s a fresh and light weeknight meal.
The pan seared chicken is perched on top of sweet baby bell peppers that are sautéed in a splash of Pilar Blonde Rum, honey, lime juice, and a little coconut milk.
You might close your eyes and feel a slight tropical breeze.


Here’s how you get that tropical breeze on your plate…
I suggest using a stainless steel sauté pan for this dish. It creates a good golden color on your chicken.
2 skinless boneless chicken breasts
Juice of 1/2 a lime
1 tbsp canola oil
Kosher salt and fresh cracked pepper
1 tbsp Ghee or grass fed butter
1 cup baby bell peppers, julienned
1/4 cup Pilar Blonde Rum (If you don’t have Rum, just use some chicken stock)
1/4 cup full fat coconut milk
Squeeze of lime
2 tsp honey, raw
Kosher salt and fresh cracked black pepper
Place chicken breasts in a gallon size plastic bag. Flatten them out if they are really thick. You want them to cook quickly.  They should be about 3/4 inch thick.
Squeeze lime into the bag, add the canola oil. Close the bag and just smush it around to coat the chicken.
Preheat your skillet now to medium high heat. Add your Ghee, (you can use whole butter or olive oil. I used ghee)
Salt and pepper the chicken on both sides. Place in hot skillet.
Let the chicken cook for about 4-5 minutes on the first side.
While it’s cooking, get your peppers, rum, honey, lime, and coconut milk ready.
Now flip the chicken over. Cook for another 4-5 minutes. Remove chicken from the pan to a plate and cover with foil to keep it warm.
Add the peppers to the pan. Sauté for a minute. Take the pan off of the heat and add the rum. It will smoke a bit.
Add the juice of one lime.
Next add the honey and coconut milk. It will thicken a bit.
Stir and toss the peppers in the sauce. Add the chicken back to the pan to coat.


Mango salas recipe
1/2 mango, diced
1 tbsp chopped red onion
1 tbsp jalapeño, diced
1 tbsp fresh cilantro, chopped
Squeeze of lime
1 tsp honey, raw
Kosher Salt to taste
Add all of these ingredients together, toss and let them set for flavors to develop while you are preparing your chicken.
This is how I cut my mango…if you haven’t Googled the mango peeling video that uses a glass. Do it!


The Pilar Blonde Rum has great cherry and citrus notes that make the sauce so perfect!



This is right before I ate it! The pictures aren’t super great because I was super hungry!!
Workout for the day is from Bender Fitness
Happy Friday!