Passover Chicken with Tomato-Mint Salsa
0
Points®
Total time: 26 min • Prep: 20 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
For a fruity variation on this savoury salsa, substitute 2 cups of sliced fresh strawberries for the tomatoes. Just be sure the strawberries are very juicy and sweet
Ingredients
Grape tomatoes
2 cup(s), halved (opt for small tomatoes)
Jalapeño pepper
1 small, cored, seeded and minced (do not touch seeds with bare hands)
Red onion
½ cup(s), sliced, finely chopped
White wine vinegar
1 tbsp(s)
Table salt
1½ tsp(s), or to taste
Black pepper
1½ pinch(es), freshly ground, or to taste
Peppermint leaves
1 tbsp(s), fresh, chopped
Uncooked boneless skinless chicken breast
1 pound(s), thinly sliced into about 8 pieces
Lemon
½ medium, cut into 4 wedges
Instructions
1
To prepare salsa: Combine tomatoes, jalapeno, onion, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; sprinkle on mint and set aside while preparing chicken.
2
Sprinkle each slice of chicken breast with 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat a large heavy-bottomed ridged grill pan with cooking spray. Heat over medium-high heat for 1 minute.
3
Arrange chicken in single layer on pan. Cook over medium-high heat until chicken turns white around edges, about 1 to 2 minutes. Flip and cook second side until chicken is cooked through, about 1 to 2 minutes more.
4
Arrange chicken in overlapping slices on serving plate. Spoon on salsa. Garnish with lemon wedges. (Note: Thinly sliced chicken breast is available in the supermarket meat case.) Yields about 3 ounces of chicken and 1/2 cup of salsa per serving.
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