Name: Grilled chicken with pineapple salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup jasmine rice; 1/2 cup water; 2.5 oz fresh pineapple, finely diced; 1/4 red bell pepper, finely diced; 2 tbsp red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 tbsp lime juice; 1 jalapeno, seeded and minced

Nutrition

Per serving

450 calories

Protein: 43g; 38% of calories
Carbs: 52g; 46% of calories
Fat: 8g; 16% of calories

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine rice, water, and one third of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice simmers, combine pineapple, red bell pepper, red onion, cilantro, lime juice, and half the jalapeno in a bowl. Add a third of the salt and toss. Taste, adding more jalapeno if you want more heat, then set aside to meld for 10 minutes.
Pound the chicken breast to an even 3/4 inch thickness. Coat with olive oil, the remaining salt, and black pepper. Preheat a grill pan over medium high heat.
Place chicken on the hot grill pan. Cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the thickest part reaches 165°F and the center is opaque. Remove from the pan and rest for 5 minutes. Meanwhile, remove the rice from the heat and let it rest, covered.
Fluff the rice with a fork. Plate the chicken alongside the rice and top the chicken with the pineapple salsa.

Nutrition

Ingredients

Instructions

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