Mildly Spiced Chicken Breasts with Pineapple Chutney

Serves: 4

Directions

1. In a small saucepan, heat half of the oil. Add minced onion and cook until tender. Add pineapple, and chutney. Cook down until pineapple and bell peppers are both tender and most of the liquid from the pineapple has evaporated. Season as desired. Cool completely, then add cilantro, pepper and lime zest and juice. Keep warm.

2. Meanwhile rub the chicken with the chili powder, cumin and salt/pepper. Heat half the oil in a large nonstick skillet over medium heat.

3. Add the chicken and cook until golden brown on the outside and breasts register 165 F, about 4-6 minutes on each side depending on thickness.

4. Slice chicken across the grain, and top with chutney, dividing evenly. Garnish with additional cilantro if desired.

Ingredients

• 24 oz. chicken breast, boneless, skinless (or chicken thighs, or pork tenderloin)

• 1/2 teaspoon chili powder, ground

• 1/2 teaspoon cumin, ground

• 2 teaspoons canola oil divided

• salt and pepper

CHUTNEY

• 1 small onion minced fine

• 1 8 oz. can pineapple, crushed

• 3 tbsp. Major Gray’s mango chutney (find this in the condiment section)

• 2 tbsp. cilantro

• 1/8 tsp. pepper and/or red pepper flake, if desired

• 1 medium lime, zested and juiced