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Chicken Breasts with Plum Salsa and Basmati Rice
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Rosemary seasoned chicken breasts pan-fried and served with sweet and spicy plum-habanero salsa over basmati rice.
Ingredients:
  • 1.5 cups water
  • 1 cup uncooked basmati rice, rinsed and drained
  • 0.75 pound plums, pitted and chopped
  • 0.5 medium red onion, minced
  • 3 habanero peppers, seeded and minced
  • 3 tablespoons minced fresh cilantro
  • 1 teaspoon sugar
  • 0.75 pound boneless, skinless chicken breasts
  • 2 teaspoons fresh rosemary, minced
  • salt and pepper to taste
  • 2 teaspoons vegetable oil
Instructions:
  • In a saucepan, combine water and rice. Bring to a boil, then cover, reduce heat, and simmer for 20 minutes. Remove from heat, let cool briefly, and fluff with a fork.
  • Combine plums, onion, habanero peppers, cilantro, and sugar in a bowl. Chill in the refrigerator for 30 minutes before serving.
  • Season the chicken generously with fragrant fresh rosemary, salt, and pepper.
  • In a large skillet over medium-high heat, warm vegetable oil. Add chicken breasts to the skillet and sear for about 1 minute on each side. Reduce heat to medium and continue cooking the chicken for an additional 5 minutes on each side. Serve the chicken over rice with a side of plum salsa.

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