Island Breeze Chicken Cutlets
with Cumin-Roasted Carrots, Mango Salsa & Scallion Rice
- Milk
Beach walks, moonlight swims, umbrellas in your drinks, warm sweet breezes: That’s where we’re going with this weeknight winner. Perfectly seared spiced pork chops are mounded with a juicy, tropical salsa made of mango, lime, scallion, and chiles. On the side: cumin-roasted carrots and buttery scallion-lime jasmine rice. It all comes together in about 30 minutes, leaving plenty of time to shake up a cocktail and start dreaming of your next getaway.
Ingredients
½ teaspoon
Cumin
4 ounce
Mango
1 clove
Garlic
12 ounce
Chicken Cutlets
1 unit
Lime
1 teaspoon
Chili Flakes
9 ounce
Carrot
2 unit
Scallions
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
0.13 ounce
Cilantro
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick half the cilantro leaves (all for 4 servings) from stems; roughly chop leaves. Zest and quarter lime.
• Toss carrots on a baking sheet with a large drizzle of oil, half the cumin (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds. Stir in rice, ¾ cup water (1½ cups for 4), and a pinch of salt; bring to a boil. • Once boiling, cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, drain mango, discarding juice; roughly chop. • In a medium bowl, combine mango, scallion whites, chopped cilantro, a squeeze of lime juice (two squeezes for 4 servings), a drizzle of olive oil, a pinch of chili flakes, and a pinch of salt and pepper.
• Pat pork dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board and let rest at least 3 minutes.
Swap chicken or organic chicken for pork. Cook chicken until browned and cooked through, 3-5 minutes per side.
• Fluff rice with a fork. Stir in scallion greens, 1 TBSP butter (2 TBSP for 4 servings), a squeeze of lime juice, and lime zest to taste. Taste and season with salt and pepper. • Thinly slice pork crosswise. Divide rice, pork, and carrots between plates. Squeeze over remaining lime juice to taste. Top pork with salsa and serve.
Thinly slice chicken or organic chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the dish's sweet-and-spicy combination, with the mango salsa and seasoned chicken being highlights 🍗.
- Ease of prep: Some found it quick to make, while others noted it had many moving parts; consider prepping the salsa first.
- Suggestions: Try substituting pineapple for mango if you prefer; add extra seasoning to the chicken for more flavor.
- Portions: Several customers wanted more carrots; consider doubling the amount for a better balance.
- Rice: The scallion-lime rice was a hit; fluff carefully to avoid mushiness and add extra seasoning if desired.
Reviews from our home cooks
This was a wonderful dish. However, I was not excited about the prospect of the salsa with raw onion. So, I had an extra chicken packet left from another dish and decided to make a sauce. Using your formula for sauces, I added a pat of butter to the chicken pan and sautéed the scallions. Added the mango with all its juice, the chicken season packet, some water and a TBS of Thai chili sauce I had in the refrigerator. It was amazing, so thought I would share it.
I think it needed a little more cumin on the carrots, really good flavors, the pepper sprinkles in the mango salsa were perfect for the hot and sweet tastes.
With recipes that have a side sauce, salsa, glaze or such, it would help if the instructions suggested making these first and setting them aside before going on to the main items. This recipe was delicious but my goodness it had a lot of moving parts.
I can't get enough of this recipe! It has the perfect combination of flavors, sweet and spicy.
I'm picky about the flavor of my carrots and have noticed that your carrots have wonderful sweetness. Just curious where they're grown. Don't change vendors!
Everything good but rice could use more flavor. Need to double the mango salsa.
Delicious seasoning of the pork chops and the rice was phenomenal
Followed the instructions but the rice was a bit mushy but still it tasted good!
I didn't like the mango in this meal. (It had kind of a slimy texture.) I usually make only half of a recipe since I am just one person eating and make the recipe again the following night. The second night I made the recipe, I substituted pineapple tidbits for the mango, and it tasted MUCH better!
Very tasty! One of my favorite chicken dishes so far.
