Cumin-Seared Chicken with Pineapple-Mint Salsa |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Buying refrigerated precubed pineapple makes it a breeze to put together this colorful salsa. 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 |
Directions:
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.
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