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Seared Chicken With Strawberry Salsa
15 min prep time
8 min cook time
4servings
Recipe by
American Diabetes Association, American Heart Association
Source
Diabetes & Heart Healthy Cookbook
How to Make Seared Chicken With Strawberry Salsa
Luscious strawberries are a different but delectable choice for this salsa, although you can substitute mango or peaches if you prefer. Whatever fruit you choose, the sweet and spicy salsa pairs perfectly with seared chicken breasts. Serve with mild sides to keep the flavor focused on this mealtime star.
15 min prep time
8 min cook time
4servings
3 ounces chicken and 1/2 cup salsa
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Step-By-Step Instructions:
- In a small bowl, stir together the paprika, allspice, salt, and pepper. Sprinkle over the smooth side of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken. Let stand for 10 minutes.
- Meanwhile, in a medium bowl, stir together the salsa ingredients.
- In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken with the smooth side down for 4 minutes. Turn over. Cook for 2–4 minutes, or until no longer pink in the center.
- Serve the salsa with the chicken.
Nutrition facts
4 Servings
-
Serving Size
3 ounces chicken and 1/2 cup salsa
- Amount per serving Calories 180
-
Total Fat
5g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 210mg
-
Total Carbohydrate
8g
- Dietary Fiber 2g
- Total Sugars 4g
- Added Sugars 0g
- Protein 25g
- Potassium 360mg
- Phosphorous 200mg
Ingredients
paprika
1/2 tsp
ground allspice (or cumin)
1/4 tsp
salt
1/4 tsp
pepper
1/4 tsp
chicken breasts (boneless, skinless, halves (about 4 ounces each), all visible fat discarded)
4
diced strawberries, mangoes, or peaches
1 cup
medium poblano pepper or 3/4 medium green bell pepper (diced)
1
red onion (finely chopped)
1/2 cup
fresh mint or cilantro (chopped)
1/4 cup
fresh lemon juice
2 tbsp
crushed red pepper flakes
1/8 tsp
canola oil
2 tsp
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