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Pineapple salsa chicken
Pineapple salsa chicken
709kcal Per person
30g Protein
83g Carbs
29g Fat
10g Fiber
Ingredients
- 2 ounces pineapple chunks (frozen) (56 g)
- 1 bell pepper
- ¼ red onion
- 2 tomatoes
- ½ jalapeño pepper
- 1 squeeze lime juice (5 ml)
- 3 ounces brown rice (84 g)
- 2 fluid ounces coconut milk (60 ml)
- 1 cup water (237 ml)
- 3 ounces chicken breast (84 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon ground cumin (1 g)
- ½ teaspoon paprika (ground spice) (1 g)
Preparing this recipe
- Finely chop the pineapple, bell pepper, onion, tomatoes and jalapeño. Mix everything in a bowl, add lime juice and season with salt and pepper. Refrigerate to let the flavors marinate while you prepare the rest.
- Combine the rice, coconut milk and water in a pot. Bring to a boil, then reduce the heat and cook until the liquid is absorbed, keeping a close eye on it. Add a little extra water if needed to prevent it from drying out. Once done, turn off the heat and let it steam with the lid on.
- Rub the chicken with oil and season with cumin, paprika, salt and pepper.
- Heat a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6–7 minutes per side.
- Let the chicken rest, then slice. Serve with the pineapple salsa and coconut rice.
Tip van FitChef
1. Feel free to make the salsa ahead of time; the longer it sits, the better the flavors will come together.
2. Delicious with fresh cilantro and a slice of lime.
