Chicken With Pineapple Mandarin Orange Salsa

20 min prep time
16 min cook time
4servings
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Recipe by Robyn Webb Source The Smart Shopper Diabetes Cookbook Photo by Renée Comet
Chicken With Pineapple Mandarin Orange Salsa

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:

  1. Line a baking sheet with foil. Preheat the oven to 375 degrees F. Combine all the ingredients for the salsa in a bowl. Cover and refrigerate for 1 hour.

  2. 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.

  3. 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.

  4. Bring the salsa up to room temperature. Serve the cooked chicken with the salsa.

Kidney-Friendly CKD Dialysis Latin American Comfort Food Main Dish Dinner Quick & Easy
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Nutrition facts

4 Servings

  • Serving Size
    1 breast + 1/2 cup salsa
  • Amount per serving Calories 230
  • % Daily value*
  • Total Fat 7g 9%
    • Saturated Fat 2g 10%
    • Trans Fats 0g
  • Cholesterol 85mg 28%
  • Sodium 180mg 8%
  • Total Carbohydrate 16g 6%
    • Dietary Fiber 2g 7%
    • Total Sugars 13g
    • Added Sugars 0g 0%
  • Protein 26g
  • Potassium 530mg 11%
Ingredients
canned pineapple (no added sugar, well drained)
1 cup
water- or juice-packed mandarin oranges (well drained, coarsely chopped)
1 cup
green onion (scallion) (white part only, minced)
2 stalks
red bell pepper (minced)
1/4 cup
unsweetened coconut flakes
1 1/2 tbsp
crushed red pepper flakes
1/4 tsp
boneless, skinless chicken breasts
1 lbs
ground cumin
1 tsp
chili powder
1 tsp
Kosher Salt
1/4 tsp
black pepper
1/8 tsp
vegetable oil
1 tbsp

Reviews & Ratings

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5
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Recommended

I made this for dinner tonight and it was wonderful. I baked the chicken with the spices on them in the oven for the entire cooking time and it came out so juicy. The salsa was definitely the front runner in this dish. It was so light and tropical. It would also be delicious on a piece of firm fish. Since my husband had his stroke last month and we found out that he is also a diabetic, I have lived on this website. I am truly blessed for the recipes and helpful information.

Recommended

I really like this recipe my who family did even my grandchildren (6yrs & 8yrs.) I did not omit anything, but I did use olive oil instead of vegetable oil and added extra1/2 tbsp more of unsweetened coconut flakes, and with the green onions, I used the whole green onions, I put the white part of the onion in the salsa and used the green part for a garnish on top. It smells really good the looks amazing it's so colorful and bright.and very tasty. Since I have found this recipe it was in June and I'm writing this the last of July and have made it four-time so yes it is a hit I tried it with roast pork too and it was really good with the pork roast too.
The recipe was very clear and very easy to follow also. Try this you won't be sorry.

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