Chicken Breasts with Plum Salsa and Basmati Rice

Skinless chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and habaneros salsa. Pair with green beans and toasted pine nuts.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 660 Calories

Ingredients

• 1 ½ cups water
• 2 teaspoons vegetable oil
• salt and pepper to taste
• 2 teaspoons fresh rosemary, minced
• 1 teaspoon sugar
• ½ medium red onion, minced
• 3 tablespoons minced fresh cilantro
• 3 habanero peppers, seeded and minced
• 1 cup uncooked basmati rice, rinsed and drained
• ¾ pound plums, pitted and chopped
• ¾ pound boneless, skinless chicken breasts

Recipe Instructions

Step 1

Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.

Step 2

In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.

Step 3

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

Step 4

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