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Cumin-Seared Chicken with Pineapple-Mint Salsa

Photo: Oxmoor House
Prep time 1 min
Cook time 14 mins
Yield 4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)
Buying refrigerated precubed pineapple makes it a breeze to put together this colorful salsa. Prep: 1 minute; Cook: 14 minutes

Ingredients

  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 1/2 cups cubed pineapple, finely chopped
  • 1/2 cup chopped fresh mint
  • 1/4 cup finely chopped red onion
  • 2 tablespoons rice vinegar
  • 2 teaspoons grated peeled fresh ginger

Nutrition Information

  • calories 224
  • caloriesfromfat 10 %
  • fat 2 g
  • satfat 0.6 g
  • monofat 0.5 g
  • polyfat 0.5 g
  • protein 39.9 g
  • carbohydrate 9.2 g
  • fiber 1.5 g
  • cholesterol 99 mg
  • iron 1.8 mg
  • sodium 405 mg
  • calcium 41 mg

How to Make It

  1. Combine cumin, salt, and red pepper; sprinkle evenly over chicken.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 7 to 8 minutes on each side or until done.

  3. While chicken cooks, combine pineapple and remaining ingredients; toss gently to blend. Serve with chicken.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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