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Ingredients
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1 ½ cups water
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1 cup uncooked basmati rice, rinsed and drained
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¾ pound plums, pitted and chopped
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½ medium red onion, minced
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3 habanero peppers, seeded and minced
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3 tablespoons minced fresh cilantro
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1 teaspoon sugar
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¾ pound boneless, skinless chicken breasts
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2 teaspoons fresh rosemary, minced
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salt and pepper to taste
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2 teaspoons vegetable oil
Directions
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Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
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In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
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Meanwhile, season chicken with fresh rosemary, salt, and pepper.
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Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.
Nutrition Facts (per serving)
660 | Calories |
8g | Fat |
99g | Carbs |
48g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 660 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 2g | 9% |
Cholesterol 99mg | 33% |
Sodium 115mg | 5% |
Total Carbohydrate 99g | 36% |
Dietary Fiber 4g | 14% |
Total Sugars 21g | |
Protein 48g | 96% |
Vitamin C 26mg | 29% |
Calcium 47mg | 4% |
Iron 2mg | 12% |
Potassium 796mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.