Seared Chicken With Strawberry Salsa
Luscious strawberries are a different but delectable choice for this salsa, although you can substitute mango or peaches if you prefer. Whatever fruit you choose, the sweet and spicy salsa pairs perfectly with seared chicken breasts. Serve with mild sides to keep the flavor focused on this mealtime star.
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- Prep time
- 15 min
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- Cook time
- 8 min
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- Servings
- 4 Servings
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- Serving size
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3 ounces chicken and 1/2 cup salsa
Ingredients
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paprika
- 1/2 tsp
- 1/2 tsp
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ground allspice or cumin
- 1/4 tsp
- 1/4 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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pepper
- 1/4 tsp
- 1/4 tsp
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chicken breasts (boneless, skinless, halves (about 4 ounces each), all visible fat discarded)
- 4
- 4
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diced strawberries, mangoes, or peaches
- 1 cup
- 1 cup
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medium poblano pepper or 3/4 medium green bell pepper (diced)
- 1
- 1
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red onion (finely chopped)
- 1/2 cup
- 1/2 cup
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fresh mint or cilantro (chopped)
- 1/4 cup
- 1/4 cup
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fresh lemon juice
- 2 tbsp
- 2 tbsp
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crushed red pepper flakes
- 1/8 tsp
- 1/8 tsp
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canola or corn oil
- 2 tsp
- 2 tsp
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Directions
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In a small bowl, stir together the paprika, allspice, salt, and pepper. Sprinkle over the smooth side of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken. Let stand for 10 minutes.
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Meanwhile, in a medium bowl, stir together the salsa ingredients.
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In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken with the smooth side down for 4 minutes. Turn over. Cook for 2–4 minutes, or until no longer pink in the center.
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Serve the salsa with the chicken.