Prep time: 15 minutes
Cook time: 10 minutes
All You Need:
8 ounces Driscoll’s strawberries, rinsed and sliced (about 1-1/2 cups)
2 tablespoons sliced green onions (about 2 onions)
2 tablespoons chopped cilantro
1 pinch sugar
4 skinless, boneless chicken breasts (about 1-1/4 pounds)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon butter
All You Do:
1. Combine strawberries, green onion, cilantro and sugar in a blender or food processor. Pulse briefly to make a slightly chunky sauce. Set aside at room temperature until ready to serve.
2. Flatten chicken to 3/4-inch thickness, using palm of hand or a meat mallet.
3. Combine coriander, cumin, oregano, salt and cayenne in a small cup or bowl. Sprinkle half the spice mixture over one side of chicken breasts.
4. Heat butter in a large skillet over medium-high heat. Add chicken seasoned-side-down. Sprinkle remaining seasoning evenly over chicken. Cook 4 to 5 minutes per side or until internal temperature is 170°F. Place chicken on serving plates and spoon 1 to 2 tablespoons sauce over each breast.
Nutrition Facts: Calories 202, Total Fat 4.94g, Saturated 2.3g, Cholesterol 89.84g, Sodium 404mg, Total Carbohydrates 4.94g, Dietary Fiber 1.41g, Protein 33.3g