1cupred bell pepperchopped (about ½ medium bell pepper)
the juice of half a lime
salt and pepper to taste
In a medium bowl, combine bell pepper, mango, red onion and lime juice.
Heat olive oil in a non-stick skillet on medium-high heat. When hot, brown chicken on each sides, about 2 minutes. Season with salt and pepper to taste. Reduce heat and cook until chicken is no longer pink inside. Do not overcook it, you don't want a dry meat. Remove from skillet and set aside.
In the same skillet, add bell pepper, mango, red onion and lime. Cook for about 30 seconds.
Remove skillet from heat, bring chicken back to the skillet, and mix.
Garnish with cilantro or parsley and serve with jasmine rice on the side.