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Ingredientes
- 6 x skinless boneless chicken breast halves
- 2 Tbsp. cilantro minced
- 2 tsp fresh ginger root chopped
- 1/3 tsp salt divided
- 1 c. Roma tomatoes seeded, minced
- 3/4 c. pineapple diced
- 1/2 c. green onions sliced
- 1 can green chiles (4 ounce.) liquid removed
- 1 Tbsp. lemon juice
- 2 Tbsp. butter
Direcciones
- Make pineapple salsa by mixing together in small bowl cilantro, ginger, 1/8 tsp. of the salt, tomato, pineapple, onion, chiles and lemon juice; set aside.
- In frypan, place butter and heat over medium heat. Add in chicken and sprinkle with remaining 1/4 tsp. salt. Saute/fry, turning, about 6 min, or possibly till light brown on all sides. Cover and reduce heat to medium-low. Cook about 5 min or possibly till fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with cilantro sprigs.
- Alcohol 0 g
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 41 | 38% |
| Total Fat 4.61g | 6% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 37mg | 12% |
| Sodium 362mg | 15% |
| Potassium 262mg | 7% |
| Total Carbs 5.19g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.89g | 1% |
| Protein 11.44g | 18% |
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