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Name: Chile Chicken With Pineapple Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 Chicken breasts Boneless skinless; 2 teaspoons Ancho chili pepper Ground; 1/2 teaspoon Salt; 1 tablespoon Olive oil; 1 20 ounce Can Pineapple chunks Drained and coarsely chopped; 1/4 Cup Red onion Chopped; 1 tablespoon Fresh cilantro Chopped; 1 tablespoon Lime juice; 1 teaspoon Jalapeño pepper Finely chopped

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INGREDIENTS

4 Chicken breasts ; Boneless skinless
2 teaspoons Ancho chili pepper ; Ground
1/2 teaspoon Salt
1 tablespoon Olive oil
1 20 ounce Can Pineapple chunks ; Drained and coarsely chopped
1/4 Cup Red onion ; Chopped
1 tablespoon Fresh cilantro ; Chopped
1 tablespoon Lime juice
1 teaspoon Jalapeño pepper ; Finely chopped

Servings

INSTRUCTIONS

Remove protective ice glaze from frozen chicken breasts by holding under lukewarm water about 1 minute. Place chicken in shallow dish in single layer.

Preheat oven to 400 degrees. 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 the internal temperature in the thickest part of the chicken reaches 170 degrees on an instant read thermometer.

To make salsa, combine remaining ingredients in a small bowl; add a pinch of salt.

If desired serve chicken on a bed of rice and top with salsa.

NOTES

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Chile Chicken With Pineapple Salsa

4 Chicken breasts Boneless skinless
2 teaspoons Ancho chili pepper Ground
1/2 teaspoon Salt
1 tablespoon Olive oil
1 20 ounce Can Pineapple chunks Drained and coarsely chopped
1/4 Cup Red onion Chopped
1 tablespoon Fresh cilantro Chopped
1 tablespoon Lime juice
1 teaspoon Jalapeño pepper Finely chopped

Remove protective ice glaze from frozen chicken breasts by holding under lukewarm water about 1 minute.  Place chicken in shallow dish in single layer.

Preheat oven to 400 degrees.  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 the internal temperature in the thickest part of the chicken reaches 170 degrees on an instant read thermometer.

To make salsa, combine remaining ingredients in a small bowl; add a pinch of salt.

If desired serve chicken on a bed of rice and top with salsa.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 4 Servings

Calories: 142
Calories from Fat: 21 (15%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.4g
Cholesterol 68.4mg		21 %
Sodium 125.6mg		4 %
Potassium 317.8mg		8 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1g
Protein 27.4g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 142

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