Brazilian Chicken Cutlets with Raw Tropical Sauce
Bring a taste of the tropics to your table with these zesty Brazilian Chicken Cutlets paired with a vibrant Raw Tropical Sauce. Perfectly marinated in lime juice, garlic, cumin, and paprika, the chicken cutlets are pan-seared to golden perfection, delivering juicy, flavorful bites every time. The star of the dish is the no-cook tropical sauce, a refreshing blend of sweet mango, tangy pineapple, crisp red bell pepper, and a touch of heat from jalapeño. This quick and easy recipe comes together in just 35 minutes, making it an ideal choice for weeknight dinners or casual entertaining. Serve these colorful cutlets with a side of steamed rice or a light salad, and watch them steal the spotlight at your next meal!
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Recipe Information
Ingredients
- 4 pieces chicken cutlets
- 2 whole lime
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium mango
- 1 cup pineapple
- 0.5 whole red bell pepper
- 0.25 whole red onion
- 0.25 cup cilantro
- 1 small jalapeño
- 1 teaspoon honey
- 0.25 teaspoon salt (for sauce)
- 0.25 teaspoon black pepper (for sauce)
Instructions
Place the chicken cutlets between two sheets of plastic wrap and pound gently using a meat mallet until they are an even thickness, about 1/2 inch thick.
In a bowl, squeeze the juice of 2 limes. Mince the garlic and add it to the lime juice along with olive oil, ground cumin, paprika, salt, and black pepper. Mix well to create a marinade.
Place the chicken cutlets in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
While the chicken is marinating, prepare the raw tropical sauce. Dice the mango, and finely chop the pineapple, red bell pepper, red onion, cilantro, and jalapeño (remove seeds for less heat).
In a mixing bowl, combine the diced mango, pineapple, red bell pepper, red onion, cilantro, and jalapeño. Add honey, salt, and black pepper, and gently stir the ingredients together to combine. Set aside.
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil to the skillet, if needed, to prevent sticking.
Remove the chicken from the marinade and cook in the skillet or grill pan for 3-4 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature reaches 165°F).
Transfer the cooked chicken to a serving plate and let it rest for 5 minutes.
Top the chicken cutlets with generous spoonfuls of the raw tropical sauce and serve immediately. Optionally, garnish with additional chopped cilantro.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 53.0 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
