Cumin-Seared Chicken with Pineapple-Mint Salsa

Photo: Oxmoor House

Buying refrigerated precubed pineapple makes it a breeze to put together this colorful salsa.

Prep: 1 minute; Cook: 14 minutes

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 10%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 39.9g
  • Carbohydrate: 9.2g
  • Fiber: 1.5g
  • Cholesterol: 99mg
  • Iron: 1.8mg
  • Sodium: 405mg
  • Calcium: 41mg

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

Preparation

  1. 1. Combine cumin, salt, and red pepper; sprinkle evenly over chicken.
  2. 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. 3. While chicken cooks, combine pineapple and remaining ingredients; toss gently to blend. Serve with chicken.
Note:

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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