Chicken fillet with pepper-mango salsa

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 m.-sized onion(s)
• 1 m.-sized mango(s)
• 3 pinches of brown sugar
• 4 chicken fillets, approx. 400 g
• 1 tbsp sherry vinegar
• ½ chili pepper(s)
• 2 bell peppers, yellow
• 2 tomatoes, yellow or red
• 1 clove(s) garlic
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

low-carb

Peel the bell peppers and cut into thin strips. Finely chop the onion and chili pepper. Peel the tomatoes. To do this, make a cut and briefly place them in hot water until the skins come off. Then cut into large pieces. Cut the mango into small cubes. Heat the olive oil in a saucepan. Add the bell peppers and onion and sauté until they begin to soften. Add the tomato pieces, crushed garlic clove, mango pieces, chili pepper, sugar, and sherry vinegar to the sautéed vegetables. Cover the pan and simmer gently on medium heat for about 25 minutes, stirring occasionally. Purée all or part of the vegetables with a hand blender. Season with salt and freshly ground pepper. Season the chicken fillets on both sides with salt and pepper and sear evenly in a pan with olive oil. Serve with the bell pepper and mango salsa. Serve with rice.