Cumin-Seared Chicken with Pineapple-Mint Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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
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.
---From Cooking Light Fresh Food Fast, Cooking Light Fresh Food Fast, Oxmoor House
APRIL 2009
Serving Size: 4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)
Number of Servings: 4
Recipe submitted by SparkPeople user GIDGETJO.
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.
---From Cooking Light Fresh Food Fast, Cooking Light Fresh Food Fast, Oxmoor House
APRIL 2009
Serving Size: 4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)
Number of Servings: 4
Recipe submitted by SparkPeople user GIDGETJO.
Nutritional Info Amount Per Serving
- Calories: 251.4
- Total Fat: 2.6 g
- Cholesterol: 102.7 mg
- Sodium: 239.6 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.3 g
- Protein: 41.6 g
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