Chile-Rubbed Chicken with Fresh Pineapple Salsa
2
Points®
Temps total: 18 min • Préparation: 12 min • Cuisson: 6 min • Portions: 4 • Difficulté: Facile
Thin-sliced chicken breasts are rubbed with chile powder, and topped with a refreshing fruit salsa to tame the heat.
Ingrédients
Uncooked boneless skinless chicken breast
500 gm, four 115 g (4 oz) thinly sliced cutlets
Chili powder
2 tsp(s), ancho variety
Table salt
¼ tsp(s), or less to taste
Canola oil
2 tsp(s)
Pineapple
8 oz, peeled and diced
Red bell pepper
1 medium, seeded and diced
Mango chutney
3 tbsp(s)
Cilantro
2 tbsp(s), chopped
Black pepper
⅛ pinch(es), freshly ground, or to taste
Lime
½ medium, cut into 4 wedges
Instructions
1
Rub the chicken with the chile powder and the 1.25 ml (¼ tsp) salt. Heat the oil in a large nonstick skillet over medium-high heat.
2
Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side. Transfer the chicken to a serving plate; cover and keep warm.
3
Meanwhile, combine the pineapple, bell pepper, chutney, cilantro, the remaining 0.5 ml (1⁄8 tsp) salt, and the ground pepper in a small bowl.
4
Serve the chicken with the salsa and the lime wedges. Yields about 3 ounces chicken per serving.
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