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Photo of Chile-Rubbed Chicken with Fresh Pineapple Salsa by WW

Chile-Rubbed Chicken with Fresh Pineapple Salsa

2
Points® value
Total Time
18 min
Prep
12 min
Cook
6 min
Serves
4
Difficulty
Easy
Thin-sliced chicken breasts are rubbed with chile powder, and topped with a refreshing fruit salsa to tame the heat.

Ingredients

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.

Notes

Convenient precut fresh pineapple lets you assemble the salsa in seconds. Add 1⁄2 cup cooked rice to each serving (will affect Points values) and you’ve got a meal.

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