Cumin-Seared Chicken with Pineapple-Mint Salsa

Cumin-Seared Chicken with Pineapple-Mint Salsa
Photo by Oxmoor House


  • 2 teaspoons grated peeled fresh ginger
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons rice vinegar
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • + 3 more ingredients
    • ¼ cup finely chopped red onion
    • ½ cup chopped fresh mint
    • 1 ½ cups cubed pineapple, finely chopped

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 ...

View full recipe at My Recipes


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