Recipe of the Week - August 12, 2011

Hi all - Sorry for missing the recipe post last week and being a bit late this week!

This recipe is from my favorite cookbook!

Cumin-Seared Chicken with Pineapple-Mint Salsa
Ingredients
1 tsp. ground cumin (I used 2-3 tsp.)
1/2 tsp. salt
1/8 tsp. ground red pepper (I used 1/4 tsp.)
4 (6-oz) skinless, boneless chicken breast halves (I used tenderloins)
cooking spray
1.5 cups cubed pineapple, finely chopped
1/2 cup chopped fresh mint
1/4 cup finely chopped red onion
2 tbs. rice vinegar (I subbed apple cider vinegar)
2 tsp. grated peeled fresh ginger (I used 3-4 tsp.)

Directions
Combine cumin, salt and red pepper; sprinkle evenly over chicken. Heat in large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 7-8 minutes on each side or until done. While chicken cooks, combine pineapple and remaining ingredients; toss gently to blend. Serve with chicken.

TIPS: I used the food processor to chop the onions. You could also use it to chop the mint as well. For this recipe, it's worth it to buy fresh pineapple. It's a little more money and a bit more time to chop it up but it's well worth it. Plus, you'll have extra pineapple so you can eat the rest during the week as a snack.

Served this with...

Almond-Coconut Rice
Ingredients

1 (10-oz) pkg frozen whole-grain brown rice (I used regular brown rice)
1/3 cup slivered almonds (I used sliced almonds)
3 Tbs. flaked coconut
1/2 tsp. ground cumin
1/8 tsp. salt

Directions
Cook rice. While rice cooks, heat a medium nonstick skillet over medium-high eat. Add almonds and coconut; cook 2 minutes or until lightly browned, stirring constantly. Remove from heat; add rice, cumin and salt, stirring to blend.

TIPS: Be careful not to burn the coconut - it burns easily!

Rating
This recipe was amazing! 5 out of 5 Super easy and very tasty - an excellent blending of flavors. Definitely a make-again entree!