Pan sauteed chicken breasts are finished off with a sweet, fresh plum salsa. Perfect for when you’re eating light!
The holidays are over, which means it’s time for us to start watching what we eat a little more carefully.
And this delicious Sauteed Chicken with Fresh Plum Salsa is the perfect way to make that transition into healthier eating, because it’s actually beautiful and flavorful enough to pass as a holiday meal, minus all the fat and calories!
Even better, if you prepare the salsa ahead of time, this dish comes together in about 10 minutes!
And let me tell you, the plum salsa is pretty tasty on its own. It’s a bit sweet, with a hint of spice, and a perfect accompaniment to the chicken.
And since plums are in season right now, it’s going to be extra flavorful. In fact, I suggest making a little extra plum salsa, since it’s hard not to sample it while you wait for the chicken to cook.
If you’re not quite ready to jump back in to totally healthy eating, it’s pretty great with tortilla chips too!
But let’s not think about that, because with a side salad or some grilled veggies, this colorful chicken dish is the perfect way to start the new year.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Produce: plums, jalapenos, fresh basil, red onion
- Lime juice
- Spices: salt and pepper, cumin
- Brown sugar
- Chicken
- Olive oil
Sauteed Chicken with Fresh Plum Salsa
Ingredients
- 3 ripe plums pitted and diced
- 1 small jalapeno pepper seeded and diced
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped red onion
- 1 tablespoon lime juice
- 1 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 2 tablespoons + 1/2 teaspoon brown sugar divided
- 1/2 teaspoon ground cumin
- 6 chicken breast cutlets
- 1 tablespoon olive oil
Instructions
- In a medium bowl, stir together diced plums, jalapeno, basil, onion, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon brown sugar. Set aside (or refrigerate if making ahead).
- In a small bowl combine remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons brown sugar and cumin. Rub the brown sugar mixture over the chicken cutlets.
- Heat oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side, or until cooked through. Top with plum salsa and serve.
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Nutrition
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1 comment
Debbie
This is so good and refreshing! I didn’t have jalapeños, so I substituted banana peppers. It tasted amazing! I’m sure with the jalapenos, it would have a nicer bit of zip. It’s a definite do again!