- 1 cup canned pineapple chunks (well drained)
- 1 cup canned or packaged mandarin oranges (well drained, coarsely chopped)
- 2 green onion (scallion) (white part only, minced)
- 1/4 cup red bell pepper (minced)
- 1 1/2 tablespoons unsweetened coconut flakes
- 1/4 teaspoon crushed red pepper flakes
- 1 lb chicken breasts (boneless, skinless)
- 1 teaspoon ground cumin
- 1 teaspoon mild or hot chili powder
- 1/4 teaspoon Kosher Salt
- 1 tablespoon vegetable oil
- freshly ground black pepper to taste
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Line a baking sheet with foil. Preheat oven to 375 degrees. Combine all the ingredients for the salsa in a bowl. Cover and refrigerate for 1 hour.
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Meanwhile, trim excess fat from the chicken breasts. Combine the cumin, chili powder, salt, and pepper. Rub each piece of chicken with the spice rub.
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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.
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Bring the salsa up to room temperature. Serve the cooked chicken with the salsa.
Serving Size 1 breast, 1/2 cup salsa (Recipe makes 4 servings)
- Calories 225
- Total Fat 8 g
- Saturated Fat 2.3 g
- Trans Fat 0 g
- Polyunsaturated Fat 0 g
- Monounsaturated Fat 0 g
- Cholesterol 65 mg
- Sodium 190 mg
- Total Carbohydrate 14 g
- Dietary Fiber 2 g
- Sugars 11 g
- Protein 25 g
- Potassium 390 mg
- Phosphorus 200 mg