Category - Chicken, Poultry & Duck

CHILI RUBBED CHICKEN WITH PINEAPPLE SALSA

    Chili Rubbed Chicken with Pineapple Salsa

    4 boneless, skinless chicken breasts
    1 tablespoon chili powder
    1 clove garlic, minced
    1 tablespoon vegetable oil
    3 tablespoons honey

    Salsa
    1 (7 ounce) can unsweetened canned crushed pineapple
    1/2 cucumber, peeled, seeded and chopped
    1/2 avocado, seeded, peeled, chopped
    2 tablespoons sliced scallions
    2 teaspoons lime juice
    1/4 teaspoon cayenne pepper (optional)
    1/2 teaspoon ground ginger
    1 tablespoon chopped fresh cilantro or parsley

    In a small bowl, combine chili powder and garlic. Stir in enough oil to make a thick paste. Rub on both sides of chicken breasts.

    Heat remaining oil in a large non-stick skillet on medium heat. Brown chicken on both sides, about 2 to 3 minutes per side. Drizzle with honey. Lower heat and cook until chicken is no longer pink inside, basting with honey. Turn once.

    For salsa, combine all ingredients in a bowl.

    Serve with rice and black beans.

    Serves 4

    1 Serving: calories 303; total fat 11 g; cholesterol 73 mg; sodium 92 mg


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