Cumin-Seared Chicken With Pineapple-Mint Salsa Recipe

Name: Cumin-Seared Chicken With Pineapple-Mint Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/8 teaspoon ground red pepper; 4 (6-ounce) skinless, boneless chicken breast halves; Cooking spray; 1 1/2 cups cubed pineapple, finely chopped; 1/2 cup chopped fresh mint; 1/4 cup finely chopped red onion; 2 tablespoons rice vinegar; 2 teaspoons grated peeled fresh ginger

Servings: persons

1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 1/2 cups cubed pineapple, finely chopped
1/2 cup chopped fresh mint
1/4 cup finely chopped red onion
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger

1
Combine cumin, salt, and red pepper; sprinkle evenly over chicken.
2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 7 to 8 minutes on each side or until done.
3
While chicken cooks, combine pineapple and remaining ingredients; toss gently to blend. Serve with chicken.
4
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5
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224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/8 teaspoon ground red pepper, 4 (6-ounce) skinless, boneless chicken breast halves, and more.

Yes, Cumin-Seared Chicken With Pineapple-Mint Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cumin-Seared Chicken With Pineapple-Mint Salsa

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