- 20 mins
4.4/5
(8 Votes)
Ingredients
- For Chicken:
- 8 pitted prunes
- 3 cloves garlic
- 1/2 cup orange juice
- 2 Tbs. fresh lime juice
- 3 Tbs. reduced-sodium soy sauce
- 1 tsp. red pepper flakes (optional)
- 1 tsp. ground allspice
- 2 lb. boneless, skinless chicken breasts
- 2 Tbs. canola oil
- For Salsa:
- 2 cups chopped mango
- 1 cup chopped cucumber
- 1 cup chopped cherry tomatoes
- 1/4 cup cilantro leaves
- 1 seeded and minced jalapeño (optional)
- 2 Tbs. lime juice
- 1/4 tsp. kosher salt.
Preparation
Step 1
For Chicken:
• In a blender, purée the prunes, garlic, orange juice, lime juice, soy sauce, and spices.
• In a large zipper plastic bag, pound the chicken to an even ½-inch thickness. Pour the prune purée into the bag with the chicken and coat the chicken evenly.
• In a large non-stick skillet, heat the oil over medium heat until shimmering. Sauté the chicken in two batches until lightly charred and cooked through, 3-4 minutes per side.
For Salsa:
In Food Processor, Pulse all ingredients until minced.
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