Chicken Breast Recipe with Plum Salsa and Basmati Rice

Ingredients

• 0.75 pound plums, pitted and chopped
• 0.5 medium red onion, minced
• 3 habanero peppers, seeded and minced
• 3 tablespoons minced fresh cilantro
• 1 teaspoon sugar
• 1.5 cups water
• 1 cup uncooked basmati rice, rinsed and drained
• 0.75 pound boneless, skinless chicken breasts
• 2 teaspoons fresh rosemary, minced
• salt and pepper to taste
• 2 teaspoons vegetable oil

Instructions

1. In a bowl, gently combine the plums, onion, habaneros, cilantro, and sugar. Cover the bowl tightly with plastic wrap and refrigerate the salsa for at least 30 minutes to allow the flavors to meld.
2. In a medium saucepan, bring water and rice to a boil. Once boiling, reduce heat to medium-low, cover the saucepan, and simmer until the rice is tender and all water has been absorbed, approximately 20 minutes. Let it cool slightly, then fluff with a fork before serving.
3. In the meantime, season the chicken breasts generously with fresh rosemary, salt, and freshly ground black pepper.
4. Heat oil in a large skillet over medium-high heat. Place the chicken breasts in the hot skillet and brown for about 1 minute on each side. Reduce the heat to medium and continue cooking for approximately 5 minutes more on each side, or until cooked through. Serve the chicken over basmati rice, topped with the homemade plum salsa.

Nutrition

• Calories: 660 kcal
• Fat Content: 8 g
• Fiber Content: 4 g
• Sugar Content: 21 g
• Sodium Content: 115 mg
• Protein Content: 48 g
• Cholesterol Content: 99 mg
• Carbohydrate Content: 99 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g