Seared Chicken with Fresh Pineapple, Ginger, and Mint Salsa

• 1 cup finely chopped fresh pineapple
• 3 tablespoons chopped fresh mint or snipped fresh cilantro
• 2 tablespoons finely chopped red onion
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon grated peeled gingerroot
• 1 teaspoon Chili Powder (page 277) or no-salt-added chili powder
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
• Cooking spray

1. In a small bowl, stir together the salsa ingredients.
2. Set aside.
3. In another small bowl, stir together the Chili Powder, thyme, allspice, pepper, and salt.
4. Sprinkle over both sides of the chicken.
5. Using your fingertips, gently press the mixture so it adheres to the chicken.
6. Lightly spray a large skillet with cooking spray.
7. Heat over medium-high heat.
8. Cook the chicken for 4 minutes.
9. Turn the chicken over and lightly spray with cooking spray.
10. Cook for 2 to 4 minutes, or until no longer pink in the center.
11. Serve the chicken with the salsa on the side.
12. (Per serving)
13. Calories: 154
14. Total fat: 1.5g
15. Saturated: 0.5g
16. Trans: 0.0g
17. Polyunsaturated: 0.5g
18. Monounsaturated: 0.5g
19. Cholesterol: 66mg
20. Sodium: 222mg
21. Carbohydrates: 7g
22. Fiber: 1g
23. Sugars: 4g
24. Protein: 27g
25. Calcium: 35mg
26. Potassium: 366mg
27. 1/2 fruit
28. 3 very lean meat

fresh pineapple, fresh mint, red onion, lemon juice, gingerroot, chili powder, thyme, ground allspice, pepper, salt, chicken, cooking spray

Taken from www.epicurious.com/recipes/food/views/seared-chicken-with-fresh-pineapple-ginger-and-mint-salsa-392070 (may not work)