Total Time: 20 minutes
2 cups diced pineapple
1 cup chopped cilantro
1 avocado, diced
1 jalapeño, seeded, finely chopped
1/2 cup diced red onion
2 Tbsp. lime juice
1/4 tsp. Stonemill Essentials Iodized Salt
1/4 tsp. Stonemill Essentials Ground Cumin
1/8 tsp. Stonemill Essentials Ground Black Pepper
4 Kirkwood Chicken Breasts, pound to 1/2-inch thickness
2 Tbsp. Carlini Pure Olive Oil
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
For the salsa: In a medium bowl, combine all ingredients. Reserve.
For the chicken: Brush the chicken on both sides with olive oil. Season with salt and pepper to taste.
Preheat grill or grill pan over medium-high heat. Cook the chicken until the internal temperature reaches 165°, about 5 minutes per side.
Remove chicken and allow it to rest for 5 minutes. Plate the chicken and top with desired amount of salsa.
Recipe and Photo Courtesy of Ali Ebright, Gimme Some Oven.
Vist Aldi Blogger Recipe for this recipe and many more.
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