Chicken Breasts with Plum Salsa and Basmati Rice

For this recipe, chicken breasts are seasoned with rosemary, pan-fried, then served over basmati rice with a sweet and spicy plum and habanero salsa.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 660 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine plums, onion, habaneros, cilantro, and sugar in a bowl. Cover the bowl with plastic wrap; refrigerate salsa about 30 minutes.

Step 2

Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes. Cool slightly; fluff with a fork.

Step 3

Meanwhile, season chicken with fresh rosemary, salt, and black pepper.

Step 4

Heat oil in a large skillet over medium-high heat. Add chicken breasts; brown about 1 minute per side. Reduce heat to medium; cook about 5 minutes more per side. Serve chicken over rice with plum salsa.