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Chicken With Pineapple Mandarin Orange Salsa
20 min prep time
16 min cook time
4servings
Recipe by
Robyn Webb
Source
The Smart Shopper Diabetes Cookbook
Photo by
Renée Comet
How to Make Chicken With Pineapple Mandarin Orange Salsa
Cookbook author Robyn Webb says, "When I was a kid, I actually wasn’t a big fan of fresh fruit. But canned mandarin oranges always excited me and I have warm memories of a little cut glass bowl my Mom used to serve the tiny orange segments. I’ve of course expanded my fruit repertoire, but still think mandarin oranges are a great versatile fruit. Here, a simple salsa spiked with tropical coconut pairs well with cumin flavored seared chicken breasts."
20 min prep time
16 min cook time
4servings
1 breast, 1/2 cup salsa
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Step-By-Step Instructions:
- Line a baking sheet with foil. Preheat the oven to 375 degrees. Combine all the ingredients for the salsa in a bowl. Cover and refrigerate for 1 hour.
- Meanwhile, trim any excess fat from the chicken breasts. Combine the cumin, chili powder, salt, and pepper. Rub each piece of chicken with the spice rub.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides for a total of 10 minutes. Add the chicken to the prepared baking sheet. Cover loosely with foil or parchment paper. Continue to cook the chicken breasts until cooked through, about 6–7 minutes.
- Bring the salsa up to room temperature. Serve the cooked chicken with the salsa.
Nutrition facts
4 Servings
-
Serving Size
1 breast, 1/2 cup salsa
- Amount per serving Calories 225
-
Total Fat
8g
- Saturated Fat 2.3g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 190mg
-
Total Carbohydrate
14g
- Dietary Fiber 2g
- Total Sugars 11g
- Added Sugars 0g
- Protein 25g
- Potassium 390mg
- Phosphorous 200mg
Ingredients
pineapple tidbits packed in their own juice (well drained)
1 cup
water- or juice-packed mandarin oranges (well drained, coarsely chopped)
1 cup
green onion (scallion) (white part only, minced)
2
red bell pepper (minced)
1/4 cup
unsweetened coconut flakes
1 1/2 tbsp
crushed red pepper flakes
1/4 tsp
chicken breasts (boneless, skinless)
1 lbs
ground cumin
1 tsp
mild or hot chili powder
1 tsp
Kosher Salt
1/4 tsp
freshly ground black pepper to taste
1
vegetable oil
1 tbsp
Reviews & Ratings
Recommended
Recommended
The recipe was very clear and very easy to follow also. Try this you won't be sorry.