Chili Rubbed Chicken With Pineapple Salsa



4 boneless, skinless chicken breasts

1 Tbsp. chili powder

1 clove garlic, minced

1 Tbsp. vegetable oil

3 Tbsp. honey


1 can (7 oz.) unsweetened canned crushed pineapple

1/2 cucumber, peeled, seeded and chopped

1/2 avocado, seeded, peeled, chopped

2 Tbsp. sliced scallions

2 tsp. lime juice

1/4 tsp. cayenne pepper (optional)

1/2 tsp. ground ginger

1 Tbsp. chopped fresh cilantro or parsley

  1. In a small bowl, combine chili powder and garlic. Stir in enough oil to make a thick paste. Rub on both sides of chicken breasts.
  2. Heat remaining oil in a large non-stick skillet on medium heat. Brown chicken on both sides about 2-3 minutes per side. Drizzle with honey. Turn down heat and cook until chicken is no longer pink inside, basting with honey. Turn once.
  3. For salsa, combine all ingredients in a bowl.

Serve with rice and black beans.

1 Serving: calories 303 total fat 11 g cholesterol 73 mg sodium 92 mg

Serves 4