Chicken Breasts with Plum Salsa and Basmati Rice
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Description
Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts.
Ingredients
- 1 ½ cups water
- 1 cup uncooked basmati rice, rinsed and drained
- ¾ pound plums, pitted and chopped
- ½ medium red onion, minced
- 3 habanero peppers, seeded and minced
- 3 tablespoons minced fresh cilantro
- 1 teaspoon sugar
- ¾ pound boneless, skinless chicken breasts
- 2 teaspoons fresh rosemary, minced
- salt and pepper to taste
- 2 teaspoons vegetable oil
Directions
- 1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
- 2. In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
- 3. Meanwhile, season chicken with fresh rosemary, salt, and pepper.
- 4. Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.
Nutrition Facts
serving: 2 servings
calories: 660.3 kcal
carbohydrates: 98.5 g
protein: 48.2 g
saturated fat: 1.7 g
cholesterol: 98.8 mg
sodium: 114.9 mg
fiber: 4 g
sugar: 20.7 g