Chicken with pinapple salsa
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Pineapple isn’t only great for juicing, it also makes for a delicious savoury salsa when paired with a chook.
Ingredients
Canned pineapple in natural juice, drained
¾ cup(s), (195g), chopped
Fresh red chilli
1 whole, finely chopped
Red onion
1 small, thinly sliced
Fresh mint
2 tbs
Fresh basil
2 tbs
Olive oil
1 tbs
Lemon juice
1 tbs
Dijon mustard
1 tsp
Garlic
1 clove(s), crushed
Baby potatoes
380 g, (400g chat), halved
Green string beans
200 g, halved
Snow peas
180 g, (200g), halved
Skinless chicken breast
520 g, (4x150g lean fillets), fat trimmed
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine pineapple, chilli, onion, mint and basil in a small bowl. In another small bowl, whisk olive oil, lemon juice, mustard and garlic.
2
Place potato halves in a medium saucepan and cover with cold water. Bring to the boil over high heat and cook for 15–20 minutes or until just tender. Add beans and snow peas and continue to cook for 2–3 minutes or until tender. Drain, then transfer to a large bowl and drizzle over lemon dressing, tossing gently to combine.
3
Meanwhile, flatten chicken on a board with a meat mallet until even in thickness. Lightly spray a large non-stick frying pan with oil and heat over moderately high heat. Cook chicken for 2–3 minutes each side or until browned and cooked. Serve chicken with pineapple salsa and potato salad.
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