How to Make Chicken With Pineapple Mandarin Orange Salsa
Cookbook author Robyn Webb says, “When I was a kid, I actually wasn’t a big fan of fresh fruit. But canned mandarin oranges always excited me and I have warm memories of a little cut glass bowl my Mom used to serve the tiny orange segments. I’ve of course expanded my fruit repertoire, but still think mandarin oranges are a great versatile fruit. Here, a simple salsa spiked with tropical coconut pairs well with cumin flavored seared chicken breasts.”
20 min prep time
16 min cook time
4servings
1 breast, 1/2 cup salsa
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Step-By-Step Instructions:
- Line a baking sheet with foil. Preheat the oven to 375 degrees. Combine all the ingredients for the salsa in a bowl. Cover and refrigerate for 1 hour.
- Meanwhile, trim any excess fat from the chicken breasts. Combine the cumin, chili powder, salt, and pepper. Rub each piece of chicken with the spice rub.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides for a total of 10 minutes. Add the chicken to the prepared baking sheet. Cover loosely with foil or parchment paper. Continue to cook the chicken breasts until cooked through, about 6–7 minutes.
- Bring the salsa up to room temperature. Serve the cooked chicken with the salsa.
Nutrition facts
4 Servings
-
Serving Size
1 breast, 1/2 cup salsa
-
Amount per serving
Calories
225
- % Daily value*
-
Total Fat
8g
10%-
Saturated Fat
2.3g
12% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
65mg
22% -
Sodium
190mg
8% -
Total Carbohydrate
14g
5%-
Dietary Fiber
2g
7% -
Total Sugars
11g
-
Dietary Fiber
-
Protein
25g
-
Potassium
390mg
8%
Ingredients
pineapple tidbits packed in their own juice (well drained)
1 cup
water- or juice-packed mandarin oranges (well drained, coarsely chopped)
1 cup
green onion (scallion) (white part only, minced)
2
red bell pepper (minced)
1/4 cup
unsweetened coconut flakes
1 1/2 tbsp
crushed red pepper flakes
1/4 tsp
chicken breasts (boneless, skinless)
1 lbs
ground cumin
1 tsp
mild or hot chili powder
1 tsp
Kosher Salt
1/4 tsp
freshly ground black pepper to taste
1
vegetable oil
1 tbsp