Seared Chicken with Strawberry Salsa

Photo of prepared recipe Seared Chicken with Strawberry Salsa

Luscious strawberries are a different but delectable choice for this salsa, although you can substitute mango or peaches if you prefer. Whatever fruit you choose, the sweet and spicy salsa pairs perfectly with seared chicken breasts. Serve with mild sides such as steamed vegetables and quinoa to keep the flavor focus on this mealtime star.

Ingredients

Servings 4, Serving Size 3 ounces chicken and 1/2 cup salsa

  • 2 teaspoons canola or corn oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground allspice or cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded

Salsa:

  • 1 cup diced hulled strawberries, mango, or peeled peaches
  • 1 medium poblano pepper, seeds and ribs discarded, diced, or 3/4 medium green bell pepper, diced
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh mint or cilantro
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sugar
  • 1/8 teaspoon crushed red pepper flakes

Directions

  1. In a small bowl, stir together the paprika, allspice, salt, and pepper. Sprinkle over the smooth side of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken. Let stand for 10 minutes.
  2. Meanwhile, in a medium bowl, stir together the salsa ingredients.
  3. In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken with the smooth side down for 4 minutes. Turn over. Cook for 2–4 minutes, or until no longer pink in the center.
  4. Serve the salsa with the chicken.

Exchanges/Choices

1 Carbohydrate, 3 Lean Meat

Nutrition Facts

Calories 200
    Calories from Fat 50
Total Fat 6 g
    Saturated Fat 1 g
    Trans Fat 0 g
Cholesterol 70 mg
Sodium 230 mg
Potassium 590 mg
Total Carbohydrate 11 g
    Dietary Fiber 1 g
    Sugars 6 g
Protein 25 g
Phosphorus 255 mg