About the Recipe
This recipe is heart healthy with lean protein, low sodium, and fruits! When thinking about keeping your heart healthy try to keep sodium low, red meats to a minimum, and antioxidant rich fruits and vegetables high!
Ingredients
Chicken
1/2 tsp. paprika
1/4 teaspoon ground cumin
1/4 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breast halves, (about 4 ounces each), all visible fat discarded
Strawberry Salsa
1 cup diced, hulled strawberries, mango, or peeled peaches
1 medium poblano pepper (seeds and ribs discarded, diced)
1/2 cup finely chopped red onion
1/4 cup chopped, fresh mint or cilantro
2 Tbsp. fresh lemon juice
1/8 tsp. crushed red pepper flakes
2 tsp. canola or corn oil
Preparation
In a small bowl, stir together the paprika, allspice, salt, and pepper. Sprinkle over the smooth side of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken. Let stand for 10 minutes.
Meanwhile, in a medium bowl, stir together the salsa ingredients.
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken with the smooth side down for 4 minutes. Turn over. Cook for 2-4 minutes, or until no longer pink in the center.
Serve the salsa with the chicken.