Chili Rubbed Chicken With Pineapple Salsa Category: Chicken Instructions: Chili Rubbed Chicken with Pineapple Salsa 4 boneless, skinless chicken breasts 1 tablespoon chili powder 1 clove garlic, minced 1 tablespoon vegetable oil 3 tablespoons honey Salsa 1 (7 ounce) can unsweetened canned crushed pineapple 1/2 cucumber, peeled, seeded and chopped 1/2 avocado, seeded, peeled, chopped 2 tablespoons sliced scallions 2 teaspoons lime juice 1/4 teaspoon cayenne pepper (optional) 1/2 teaspoon ground ginger 1 tablespoon chopped fresh cilantro or parsley In a small bowl, combine chili powder and garlic. Stir in enough oil to make a thick paste. Rub on both sides of chicken breasts. Heat remaining oil in a large non-stick skillet on medium heat. Brown chicken on both sides, about 2 to 3 minutes per side. Drizzle with honey. Lower heat and cook until chicken is no longer pink inside, basting with honey. Turn once. For salsa, combine all ingredients in a bowl. Serve with rice and black beans. Serves 4 1 Serving: calories 303; total fat 11 g; cholesterol 73 mg; sodium 92 mg
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