Chile chicken with Pineapple Salsa
Ingredients:
4 (6-8 ounce) fresh boneless, skinless chicken breasts—sized according to plan
2 teaspoons Ancho chile pepper, ground (or spicy/mild pepper of choice)
1/2 teaspoon salt
1 tablespoon olive oil
1 can (20 oz.) pineapple chunks, in its own juice; drained and coarsely chopped
1/4 cup red onion, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon jalapeno pepper, finely chopped
Preparation:
Preheat oven to 400°F.
Combine Ancho chile and salt.
Rub spices on chicken.
Heat oil in large oven-proof skillet to medium-high.
Cook chicken until browned, 2 minutes per side.
Transfer chicken in skillet to oven; bake 10 to 15 minutes or until done (internal temp 170°F).
To make salsa, combine remaining ingredients in a small bowl; add a pinch of salt.
Top with salsa.
Makes: 4 Servings
Serving size: ¼ recipe
LA Exchange: 1 Protein, 1 Fruit, 1 Fat
